U.S. patent application number 13/605644 was filed with the patent office on 2013-03-21 for rebaudioside d sweeteners and food products sweetened with rebaudioside d.
This patent application is currently assigned to PEPSICO, INC.. The applicant listed for this patent is Thomas Lee, Laura Ann Nattress, William Riha. Invention is credited to Thomas Lee, Laura Ann Nattress, William Riha.
Application Number | 20130071521 13/605644 |
Document ID | / |
Family ID | 47880875 |
Filed Date | 2013-03-21 |
United States Patent
Application |
20130071521 |
Kind Code |
A1 |
Lee; Thomas ; et
al. |
March 21, 2013 |
REBAUDIOSIDE D SWEETENERS AND FOOD PRODUCTS SWEETENED WITH
REBAUDIOSIDE D
Abstract
Beverage products are provided, e.g., a ready to drink cola
beverage or a cola beverage concentrate or syrup, including water
or carbonated water, acidulant comprising at least one acid,
rebaudioside D present in a sweetening amount, and flavoring
comprising cola flavoring. Rebaudioside D may be the only
sweetener, or alternatively the beverage product further contains
one or more additional sweeteners, for example rebaudioside A
and/or other high intensity sweetener(s). Rebaudioside D optionally
provides at least 10% of the total sweetening of the beverage
product according to certain embodiments. Also, a natural
carbonated cola beverage product and a beverage product are each
provided containing a sweetening amount of rebaudioside D. The
rebaudioside D ingredient used in certain methods of making the
beverage products disclosed here optionally has a purity, i.e., a
rebaudioside D concentration, of 93% or greater, such as 95% or
greater, by weight.
Inventors: |
Lee; Thomas; (Scarsdale,
NY) ; Nattress; Laura Ann; (Tarrytown, NY) ;
Riha; William; (Somerset, NJ) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Lee; Thomas
Nattress; Laura Ann
Riha; William |
Scarsdale
Tarrytown
Somerset |
NY
NY
NJ |
US
US
US |
|
|
Assignee: |
PEPSICO, INC.
Purchase
NY
|
Family ID: |
47880875 |
Appl. No.: |
13/605644 |
Filed: |
September 6, 2012 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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11686305 |
Mar 14, 2007 |
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13605644 |
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|
11686327 |
Mar 14, 2007 |
|
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11686305 |
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|
61531348 |
Sep 6, 2011 |
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Current U.S.
Class: |
426/72 ; 426/548;
426/598 |
Current CPC
Class: |
A23L 2/56 20130101; A23V
2002/00 20130101; A23L 2/68 20130101; A23L 2/60 20130101; A23V
2002/00 20130101; A23V 2200/06 20130101; A23V 2250/056 20130101;
A23V 2250/042 20130101; A23V 2250/6402 20130101; A23V 2200/132
20130101; A23V 2250/042 20130101; A23V 2200/15 20130101; A23V
2200/06 20130101; A23V 2250/258 20130101; A23V 2250/032 20130101;
A23V 2250/628 20130101; A23V 2250/032 20130101; A23V 2200/132
20130101; A23V 2250/056 20130101; A23L 2/54 20130101; A23V 2002/00
20130101; A23V 2200/15 20130101 |
Class at
Publication: |
426/72 ; 426/598;
426/548 |
International
Class: |
A23L 2/60 20060101
A23L002/60; A23L 2/38 20060101 A23L002/38 |
Claims
1. A carbonated cola beverage product comprising: carbonated water;
acidulant comprising at least one acid; rebaudioside D present in a
sweetening amount; and flavoring comprising cola flavoring.
2. The carbonated cola beverage product of claim 1, wherein
rebaudioside D is the only sweetener.
3. The carbonated cola beverage product of claim 1, further
comprising an additional sweetener, wherein the rebaudioside D
provides at least 20% of the total sweetening of the beverage
product.
4. The carbonated cola beverage product of claim 3, wherein every
sweetening ingredient in the beverage product is a high intensity
sweetener.
5. The carbonated cola beverage product of claim 4, wherein every
sweetening ingredient in the beverage product is a natural high
intensity sweetener.
6. The carbonated cola beverage product of claim 3, wherein the
additional sweetener comprises at least one sweetener selected from
the group consisting of rebaudioside A, sucrose, monatin,
thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo,
hernandulcin, phyllodulcin, trilobtain, and combinations of any of
them.
7. The carbonated cola beverage product of claim 1, wherein
rebaudioside D provides at least 10% of the total sweetening of the
beverage.
8. The carbonated cola beverage product of claim 1, wherein
rebaudioside D is at least 10 wt. percent of the total weight of
sweetening ingredients in the beverage product.
9. The carbonated cola beverage product of claim 1, wherein every
sweetening ingredient in the beverage product is a high intensity
sweetener and rebaudioside D is at least 10 wt. percent of the
total weight of sweetening ingredients in the beverage product.
10. The carbonated cola beverage product of claim 1, wherein the at
least one acid is selected from the group consisting of phosphoric
acid, citric acid, malic acid, tartaric acid, formic acid, gluconic
acid, lactic acid, fumaric acid, adipic acid, succinic acid, maleic
acid, cinnamic acid, glutaric acid, and mixtures of any of
them.
11. The carbonated cola beverage product of claim 1, wherein the
acidulant consists essentially of lactic acid, tartaric acid and
citric acid.
12. The carbonated cola beverage product of claim 1, wherein the
acidulant comprises lactic acid and at least one of tartaric and
citric acids.
13. The carbonated cola beverage product of claim 1, wherein the
beverage product comprises a beverage concentrate.
14. The carbonated cola beverage product of claim 1, wherein the
rebaudioside D comprises a purity of 95% or greater by weight of
rebaudioside D.
15. The carbonated cola beverage product of claim 1, wherein the
rebaudioside D is provided by a supersaturated solution of
rebaudioside D or a thermally stable anhydrous form of rebaudioside
D.
16. The carbonated cola beverage product of claim 1, wherein the
beverage product is a diet carbonated cola soft drink.
17. A natural carbonated cola beverage product comprising:
carbonated water; acidulant comprising at least one acid;
rebaudioside D present in a sweetening amount; and flavoring
comprising cola flavoring.
18. The natural carbonated cola beverage product of claim 17,
wherein rebaudioside D is the only sweetener.
19. The natural carbonated cola beverage product of claim 17,
further comprising an additional sweetener, wherein the
rebaudioside D provides at least 20% of the total sweetening of the
beverage product.
20. The natural carbonated cola beverage product of claim 19,
wherein every sweetening ingredient in the beverage product is a
high intensity sweetener.
21. The natural carbonated cola beverage product of claim 20,
wherein every sweetening ingredient in the beverage product is a
natural high intensity sweetener.
22. The natural carbonated cola beverage product of claim 17,
wherein rebaudioside D provides at least 10% of the total
sweetening of the beverage.
23. The natural carbonated cola beverage product of claim 17,
wherein rebaudioside D is at least 10 wt. percent of the total
weight of sweetening ingredients in the beverage product.
24. The natural carbonated cola beverage product of claim 17,
wherein every sweetening ingredient in the beverage product is a
high intensity sweetener and rebaudioside D is at least 10 wt.
percent of the total weight of sweetening ingredients in the
beverage product.
25. The natural carbonated cola beverage product of claim 19,
wherein the additional sweetener comprises at least one sweetener
selected from the group consisting of rebaudioside A, sucrose,
monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han
Guo, hernandulcin, phyllodulcin, trilobtain, and combinations of
any of them.
26. The natural carbonated cola beverage product of claim 17,
wherein the at least one acid is selected from the group consisting
of phosphoric acid, citric acid, malic acid, tartaric acid, formic
acid, gluconic acid, lactic acid, fumaric acid, adipic acid,
succinic acid, maleic acid, cinnamic acid, glutaric acid, and
mixtures of any of them.
27. The natural carbonated cola beverage product of claim 17,
wherein the acidulant consists essentially of lactic acid, tartaric
acid and citric acid.
28. The natural carbonated cola beverage product of claim 17,
wherein the acidulant comprises lactic acid and at least one of
tartaric and citric acids.
29. The natural carbonated cola beverage product of claim 17,
wherein the beverage product comprises a beverage concentrate.
30. The natural carbonated cola beverage product of claim 17,
wherein the rebaudioside D comprises a purity of 95% or greater by
weight of rebaudioside D.
31. The natural carbonated cola beverage product of claim 17,
wherein the rebaudioside D is provided by a supersaturated solution
of rebaudioside D or a thermally stable anhydrous form of
rebaudioside D.
32. The natural carbonated cola beverage product of claim 17,
wherein the beverage product is a diet carbonated cola soft
drink.
33. The natural carbonated cola beverage product of claim 17,
wherein the rebaudioside D is present in an amount between 50 ppm
and 1500 ppm.
34. The natural carbonated cola beverage product of claim 19,
further comprising at least one additional ingredient selected from
the group consisting of fruit juice, vegetable juice, pulp,
flavorings, colors, vitamins, minerals, electrolytes, erythritol,
tagatose, and glycerine.
35. The natural carbonated cola beverage product of claim 24,
wherein the rebaudioside D provides from 50% to 99.9% of the total
sweetening of the natural carbonated cola beverage product and from
0.1% to 50% of the total sweetening is provided by a sweetener
selected from the group consisting of rebaudioside A, monatin,
thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo,
hernandulcin, phyllodulcin, trilobtain, and combinations of any of
them.
36. The natural carbonated cola beverage product of claim 35,
wherein the rebaudioside D provides from 80% to 99.9% of the total
sweetening of the natural carbonated cola beverage product and from
0.1% to 20% of the total sweetening is provided by a sweetener
selected from the group consisting of rebaudioside A, monatin,
thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo,
hernandulcin, phyllodulcin, trilobtain, and combinations of any of
them.
37. A beverage product comprising: water; acidulant comprising at
least one acid; rebaudioside D present in a sweetening amount; and
cola flavoring.
38. The beverage product of claim 37, wherein rebaudioside D is the
only sweetener.
39. The beverage product of claim 38, further comprising an
additional sweetener, wherein the rebaudioside D provides at least
20% of the total sweetening of the beverage product.
40. The beverage product of claim 37, wherein every sweetening
ingredient in the beverage product is a high intensity
sweetener.
41. The beverage product of claim 40, wherein every sweetening
ingredient in the beverage product is a natural high intensity
sweetener.
42. The beverage product of claim 37, wherein rebaudioside D
provides at least 10% of the total sweetening of the beverage
product.
43. The beverage product of claim 37, wherein rebaudioside D is at
least 10 wt. percent of the total weight of sweetening ingredients
in the beverage product.
44. The beverage product of claim 37, wherein every sweetening
ingredient in the beverage product is a high intensity sweetener
and rebaudioside D is at least 10 wt. percent of the total weight
of sweetening ingredients in the beverage product.
45. The beverage product of claim 39, wherein the additional
sweetener comprises at least one sweetener selected from the group
consisting of rebaudioside A, sucrose, monatin, thaumatin,
monellin, brazzein, L-alanine, glycine, Lo Han Guo, hernandulcin,
phyllodulcin, trilobtain, and combinations of any of them.
46. A carbonated cola beverage product comprising: carbonated
water; acidulant comprising at least one acid; rebaudioside D
present in a sweetening amount; rebaudioside A present in a
sweetening amount; and flavoring comprising cola flavoring.
47. A carbonated cola beverage product comprising: carbonated
water; acidulant comprising at least one acid; rebaudioside D
present in a sweetening amount; sucrose present in a sweetening
amount; and flavoring comprising cola flavoring.
48. The carbonated cola beverage product of claim 47, further
comprising rebaudioside A present in a sweetening amount.
49. A carbonated cola beverage product comprising: carbonated
water; acidulant comprising at least one acid; rebaudioside D
present in a sweetening amount; rebaudioside A present in a
sweetening amount a non-potent sweetener present in a sweetening
amount, the non-potent sweetener is selected from sucrose and high
fructose corn syrup; and flavoring comprising cola flavoring.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application claims priority to U.S. Application Ser.
Nos. 61/531,348, entitled "Rebaudioside D Sweeteners And Food
Products Sweetened With Rebaudioside D", filed on Sep. 6, 2011,
11/686,305, entitled "Natural Beverage Products", filed Mar. 14,
2007, and 11/686,327, entitled "Cola Beverages", filed on Mar. 14,
2007, the disclosures of which are incorporated herein in their
entireties.
FIELD OF THE INVENTION
[0002] This invention relates to rebaudioside D and to food
products, including beverage products, sweetened with rebaudioside
D, for example, natural beverages and beverage concentrates and
other natural beverage products that include rebaudioside D in a
sweetening amount. In particular, this invention relates to
rebaudioside D sweeteners and food products sweetened with
rebaudioside D sweetener that are suitable to meet market demand
for alternative nutritional characteristics and flavor profiles,
for instance carbonated cola beverage products.
BACKGROUND
[0003] There is a need for new beverage formulations which can
adequately meet one or a combination of objectives, including
nutritional characteristics, flavor, shelf life, and/or other
objectives. Improved and new formulations for beverages and other
foods are desirable to meet changing market demands. In particular,
there is market demand for beverages and other foods having
alternative nutritional characteristics, including, for example,
lower calorie content. Also, there is perceived market demand for
beverages having alternative flavor profiles, including, e.g., good
taste, sweetness, etc. In addition, there is consumer interest in
foods, including beverages and other beverage products, such as
beverage concentrates etc., whose formulations are organic and/or
all natural or make greater use of natural ingredients, that is,
ingredients distilled, extracted, concentrated or similarly
obtained from harvested plants and other naturally occurring
sources, typically with limited or no further processing.
[0004] The development of new food and beverage formulations, for
example, new beverage formulations employing alternative
sweeteners, flavorants, flavor enhancing agents and the like,
presents challenges in addressing associated bitterness and/or
other off-tastes. Such challenges may be presented, for example, in
developing new beverage formulations having alternative nutritional
or flavor profiles. Thus, development of new, lower calorie
beverage formulations has faced obstacles. For example, U.S. Pat.
No. 4,956,191 suggests that carbonated beverages which contain
blends of saccharin or stevia extract with aspartame tend to be
less organoleptically pleasing than those containing sugar. For
example, it has been reported that, in addition to sweetness,
certain steviol glycosides and other components of stevia extract
exhibit bitterness or other off-tastes.
[0005] Steviol glycosides include potent, non-nutritive sweeteners,
sweet-tasting compounds that can be extracted as a natural
sweetener from the stevia plant (Stevia rebaudiana Berton).
Typically, these compounds are found to include stevioside (in an
amount of 4-13% dry weight), steviolbioside (in trace amounts),
rebaudiosides, including primarily rebaudioside A (Reb A) along
with rebaudioside B (Reb B), rebaudioside C (Reb C), rebaudioside D
(Reb D), rebaudioside E (Reb E), and dulcosides, including
dulcoside A (in an amount of 0.4-0.7% dry weight) and dulcoside B.
Reb A is disclosed by the literature to be present in stevia plants
at 2-4% (dry weight of leaves), and Reb A sweeteners are sold
commercially. Other rebaudiosides are disclosed by the literature
to be present in stevia plants at low amounts, including trace
amounts of rebaudioside B, 1-2% (dry weight) of rebaudioside C,
trace amounts of rebaudioside D, and trace amounts of rebaudioside
E. Such low relative amounts often are further reduced by
purification to increase the relative amount of Reb A in the
sweetener. Steviol glycosides comprise a diterpene core (formula I)
substituted at R.sup.1 and R.sup.2 with various combinations of
hydrogen, glucose, rhamnose, and xylose.
##STR00001##
[0006] For example, R.sup.1 may be hydrogen,
1-.beta.-D-glucopyranosyl, or
2-(1-.beta.-D-glucopyranosyl)-1-.beta.-D-glucopyranosyl, and
R.sup.2 may be hydrogen, 1-.beta.-D-glucopyranosyl,
2-(1-.beta.-D-glucopyranosyl)-1-.beta.-D-glucopyranosyl,
2,3-bis(1-.beta.-D-glucopyranosyl)-1-.beta.-D-glucopyranosyl,
2-(1-.alpha.-L-rhamnopyranosyl)-1-.beta.-D-glucopyranosyl,
2-(1-.alpha.-L-rhamnopyranosyl)-3-(1-.beta.-D-glucopyranosyl)-1-.beta.-D--
glucopyranosyl, or
2-(1-.beta.-D-xylopyranosyl)-3-(1-.beta.-D-glucopyranosyl)-1-.beta.-D-glu-
copyranosyl. In Rebaudioside A the R.sup.1 moiety is
1-.beta.-D-glucopyranosyl and the R.sup.2 moiety is
2,3-bis(1-.beta.-D-glucopyranosyl)-1-.beta.-D-glucopyranosyl).
[0007] While stevia leaves typically comprise only about 1.4 weight
percent rebaudioside A, purification techniques often are used to
increase the amount of rebaudioside A in the sweetener to at least
about 85 weight percent Reb A or even 95 wt. % or 98 wt. % or more
Reb A, with the balance being primarily residual amounts of the
other steviol glycosides, etc. Reb A sweetener, that is, Reb A
purified from stevia leaves or a stevia extract processed to
increase the relative amount of Reb A, has been widely
commercialized in the food industry. Since receiving GRAS status
(i.e., the status of being "Generally Recognized As Safe,") an
approval mechanism widely used in the food and beverage industry,
Reb A sweetener has become a popular, naturally occurring, potent
sweetener in foods and beverages. Reb A is approximately 200 times
sweeter than sucrose. Unfortunately, the sweetness of Reb A
sweeteners is accompanied by problems of off-tastes in many
beverage formulations, especially, for example carbonated cola
flavored beverages, for example slow on-set of sweetness, bitter
aftertaste, licorice taste, and/or lingering aftertaste. In
particular, bitter off-tastes are believed to have reduced
commercialization of beverages sweetened with Reb A sweetener, such
as diet carbonated soft drinks. For example, such off-tastes tend
to be more perceptible in diet carbonated cola soft drinks
sweetened with Reb A sweetener than in other beverage formulations,
for instance in non-cola flavored diet carbonated soft drink
formulations.
[0008] It is therefore an object of the present invention to
provide new sweeteners having desirable taste and nutritional
characteristics. It is another object to provide food products,
e.g., beverage products. It is an object of at least certain
embodiments of the invention (that is, not necessarily all
embodiments of the invention) to provide cola beverages and other
beverage products having desirable taste properties and lower
caloric content. It is an object of at least certain (but not
necessarily all) embodiments of the invention to provide organic
and/or all-natural beverages and other beverage products. These and
other objects, features and advantages of the invention or of
certain embodiments of the invention will be apparent to those
skilled in the art from the following disclosure and description of
exemplary embodiments.
SUMMARY
[0009] The present invention relates to new sweeteners and to food
and beverage products as further disclosed and described below,
which comprise a sweetening amount of rebaudioside D (Reb D), that
is, have Reb D present in a sweetening amount. Other aspects of the
present invention relate to, for example, beverage products
sweetened with Reb D, including beverages (e.g., carbonated cola
soft drinks), beverage concentrates, organic and/or natural
beverages and other natural beverage products (i.e., beverage
products made essentially of only organic or only natural
ingredients). Reb D has a sweetness intensity similar to Reb A, but
has been found to possess a more desirable taste profile than Reb A
and many of the other steviol glycosides, e.g., in cola beverage
products.
[0010] According to a first aspect, a carbonated cola beverage
product is provided comprising carbonated water, acidulant
comprising at least one acid, rebaudioside D present in a
sweetening amount, and flavoring comprising cola flavoring. In
certain embodiments rebaudioside D is the only potent sweetener or
even the only sweetener present in the beverage in an amount that
would add perceptible sweetness to the beverage. In other
embodiments the carbonated cola beverage product further comprises
an additional sweetener, such as at least one sweetener selected
from the group consisting of other rebaudiosides, e.g.,
rebaudioside A, sucrose, monatin, thaumatin, monellin, brazzein,
L-alanine, glycine, Lo Han Guo, hernandulcin, phyllodulcin,
trilobtain, and combinations of any of them. Optionally, every
sweetening ingredient in the beverage product is a high intensity
sweetener, for example, a natural high intensity sweetener.
Optionally, one or more non-potent sweeteners are included in any
of the beverage products disclosed here, for example, sucrose, high
fructose corn syrup, erythritol, D-tagatose and/or others.
According to certain embodiments, rebaudioside D provides at least
10% of the total sweetening of the carbonated cola beverage
product, or at least 20% of the total sweetening, or at least 30%
of the total sweetening, or at least 40% of the total sweetening,
or at least half of the total sweetening, or at least 60% of the
total sweetening, or at least 70% of the total sweetening, or at
least 80% of the total sweetening, or at least 90% of the total
sweetening. According to certain embodiments, rebaudioside D is at
least 10 weight percent (sometimes abbreviated here as "wt. %" or
"wt. percent" etc.) of the total weight of potent sweeteners in the
cola beverage product. According to certain other embodiments,
rebaudioside D is at least 20 wt. % of all potent sweeteners in the
cola beverage product, or at least 30 wt. %, or at least 40 wt. %,
or at least half of the total weight of potent sweeteners, or at
least 60 wt. %, or at least 70 wt. %, or at least 80 wt. %, or at
least 90 wt. %. According to certain other embodiments,
rebaudioside D is at least 10 wt. % of all sweetener ingredients in
the cola beverage product, or at least 20 wt. %, or at least 30 wt.
%, or at least 40 wt. %, or at least half of the total weight of
sweeteners, or at least 60 wt. %, or at least 70 wt. %, or at least
80 wt. %, or at least 90 wt. %. Optionally every sweetener
ingredient in any such embodiments is a high intensity sweetener,
i.e., a potent sweetener. Optionally every sweetener ingredient in
any such embodiments is an organic sweetener. Optionally every
sweetener ingredient in any such embodiments is a natural
sweetener. Optionally every sweetener ingredient in any such
embodiments is a rebaudioside. Optionally every sweetener
ingredient in any such embodiments is a steviol glycoside.
[0011] According to exemplary embodiments of the invention, the at
least one acid of the carbonated cola beverage product is selected
from the group consisting of phosphoric acid, citric acid, malic
acid, tartaric acid, formic acid, gluconic acid, lactic acid,
fumaric acid, adipic acid, succinic acid, maleic acid, cinnamic
acid, glutaric acid, and mixtures of any of them, or the acidulant
comprises or consists essentially of lactic acid, tartaric acid and
citric acid, or the acidulant comprises or consists essentially of
lactic acid and at least one of tartaric and citric acids. The
beverage product may comprise a beverage concentrate, or may
comprise a diet carbonated cola soft drink. According to certain
embodiments, the rebaudioside D sweetener has a purity of at least
95%, that is, it has at least 95% by weight of rebaudioside D. The
rebaudioside D is optionally provided by a supersaturated solution
of rebaudioside D or a thermally stable anhydrous form of
rebaudioside D. Optionally, such supersaturated solution of
rebaudioside D or thermally stable anhydrous form of rebaudioside D
is added to a beverage concentrate, i.e., a syrup, during the
production and bottling (or other packaging) of full strength
(i.e., single strength or ready to drink) beverage.
[0012] According to another aspect, a natural carbonated cola
beverage product is provided comprising carbonated water, natural
acidulant comprising at least one natural acid, rebaudioside D
present in a sweetening amount, and natural flavoring comprising
cola flavoring. In certain embodiments rebaudioside D is the only
sweetener present in the beverage in an amount that would add
perceptible sweetness to the beverage in the absence of the Reb D
content. In certain other embodiments the carbonated cola beverage
product further comprises an additional sweetener, such as at least
one sweetener selected from the group consisting of other
rebaudiosides, e.g., rebaudioside A, sucrose, monatin, thaumatin,
monellin, brazzein, L-alanine, glycine, Lo Han Guo, hernandulcin,
phyllodulcin, trilobtain, and combinations of any of them.
Optionally, one or more natural, non-potent sweeteners may be
included in any of such natural cola beverage products. According
to certain embodiments, rebaudioside D provides at least 10% of the
total sweetening of the carbonated natural cola beverage product,
or at least 20% of the total sweetening, or at least 30% of the
total sweetening, or at least 40% of the total sweetening, or at
least half of the total sweetening, or at least 60% of the total
sweetening, or at least 70% of the total sweetening, or at least
80% of the total sweetening, or at least 90% of the total
sweetening. According to certain such natural cola beverage product
embodiments, rebaudioside D is at least 10 wt. % of the total
weight of potent sweeteners in the cola beverage product. According
to certain other embodiments, rebaudioside D is at least 20 wt. %
of all potent sweeteners in the cola beverage product, or at least
30 wt. %, or at least 40 wt. %, or at least half of the total
weight of potent sweeteners, or at least 60 wt. %, or at least 70
wt. %, or at least 80 wt. %, or at least 90 wt. %. According to
certain other embodiments, rebaudioside D is at least 10 wt. % of
all sweetener ingredients in any such natural cola beverage
products, or at least 20 wt. %, or at least 30 wt. %, or at least
40 wt. %, or at least half of the total weight of sweeteners, or at
least 60 wt. %, or at least 70 wt. %, or at least 80 wt. %, or at
least 90 wt. %. Optionally every sweetener ingredient in any such
embodiments is a high intensity sweetener, i.e., a potent
sweetener. Optionally every sweetener ingredient in any such
embodiments is an organic sweetener. Optionally every sweetener
ingredient in any such embodiments is a natural sweetener.
Optionally every sweetener ingredient in any such embodiments is a
rebaudioside. Optionally every sweetener ingredient in any such
embodiments is a steviol glycoside.
[0013] The natural beverage products disclosed here include, for
example, a beverage concentrate, e.g., a beverage concentrate for a
diet carbonated cola soft drink. The natural beverage products
disclosed here also include, for example, a ready-to-drink diet
carbonated cola soft drink, optionally packaged in a single serving
container.
[0014] According to certain embodiments, the rebaudioside D is a
natural ingredient purified from a steviol glycoside extract, i.e.,
an extract from the stevia plant. In such embodiments, the
ingredient added to the beverage product to provide a sweetening
amount of rebaudioside D--referred to here in some cases as Reb D
sweetener--may have a purity of 95% or greater by weight of
rebaudioside D. The rebaudioside D is optionally provided as a
supersaturated solution of rebaudioside D or a thermally stable
anhydrous form of rebaudioside D. According to exemplary
embodiments, the rebaudioside D is present in the natural beverage
product in an amount between 50 ppm and 1500 ppm, e.g., from 100
ppm to 1200. The natural carbonated cola beverage product
optionally further comprises at least one additional ingredient,
e.g., one or more additional ingredients selected from the group
consisting of fruit juice, vegetable juice, pulp, flavorings,
colors, vitamins, minerals, electrolytes, erythritol, tagatose, and
glycerine.
[0015] In certain non-limiting examples of the beverage products
disclosed here, the rebaudioside D may provide from 50% to 99.9% of
the total sweetening of the natural carbonated cola beverage, with
another sweetener providing from 0.1% to 50% of the total
sweetening. In certain exemplary embodiments the rebaudioside D
provides from 80% to 99.9% of the total sweetening of the natural
carbonated cola beverage product and one or more other sweeteners
provides from 0.1% to 20% of the total sweetening, e.g., another
sweetener selected from the group consisting of rebaudioside A,
monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han
Guo, hernandulcin, phyllodulcin, trilobtain, and combinations of
any of them. In certain embodiments of the carbonated cola or other
beverage products disclosed here comprising Reb D sweetener, the
rebaudioside D of the Reb D sweetener provides at least 20% of the
total sweetening of the beverage product.
[0016] According to a further aspect, a beverage product is
provided comprising water, acidulant comprising at least one acid,
rebaudioside D present in a sweetening amount, alone or with other
sweeteners, and flavoring, e.g., cola nut or other cola flavoring.
In certain embodiments rebaudioside D is the only sweetener present
in the beverage in an amount that adds perceptible sweetness to the
beverage. In certain other embodiments the beverage product further
comprises one or more additional sweeteners, such as at least one
sweetener selected from the group consisting of other
rebaudiosides, e.g., rebaudioside A, sucrose, monatin, thaumatin,
monellin, brazzein, L-alanine, glycine, Lo Han Guo, hernandulcin,
phyllodulcin, trilobtain, and combinations of any of them.
[0017] According to yet another aspect, a carbonated cola beverage
product is provided comprising carbonated water, acidulant
comprising at least one acid, rebaudioside D present in a
sweetening amount, rebaudioside A present in a sweetening amount;
and flavoring comprising cola flavoring.
[0018] According to a still further aspect, a carbonated cola
beverage product is provided comprising carbonated water, acidulant
comprising at least one acid, rebaudioside D present in a
sweetening amount, sucrose present in a sweetening amount, and
flavoring comprising cola flavoring. Optionally, the carbonated
cola beverage product further comprises rebaudioside A present in a
sweetening amount.
[0019] According to another aspect, a carbonated cola beverage
product is provided comprising carbonated water, acidulant
comprising at least one acid, rebaudioside D present in a
sweetening amount, rebaudioside A present in a sweetening amount, a
non-potent sweetener present in a sweetening amount, where the
non-potent sweetener is selected from sucrose and high fructose
corn syrup, and flavoring comprising cola flavoring.
[0020] It will be appreciated by those skilled in the art, given
the benefit of the forgoing disclosure and the following
description of certain exemplary embodiments of the Reb D
sweeteners, food products, e.g., beverages and other beverage
products disclosed here, that at least certain embodiments of the
invention have improved or alternative formulations suitable to
provide desirable taste profiles, nutritional characteristics, etc.
These and other aspects, features and advantages of the invention
or of certain embodiments of the invention will be further
understood by those skilled in the art from the following
description of exemplary embodiments.
BRIEF DESCRIPTION OF THE DRAWINGS
[0021] The foregoing and other features and advantages of the
present invention will be more fully understood from the following
detailed description of illustrative embodiments taken in
conjunction with the accompanying drawings in which:
[0022] FIG. 1 depicts initial sweetness characteristics for various
attributes of sweeteners in water: sucrose, aspartame, sucralose,
rebaudioside A and rebaudioside D.
[0023] FIG. 2 depicts sweetness perception for rebaudioside A.
[0024] FIG. 3 depicts bitterness perception for rebaudioside A.
[0025] FIG. 4 depicts sweetness perception for rebaudioside D and
rebaudioside A.
[0026] FIG. 5 depicts bitterness perception for rebaudioside D and
rebaudioside A.
[0027] FIG. 6 depicts initial sweetness characteristics for various
attributes of sweeteners in water: 8.5 brix sucrose, 606 ppm
rebaudioside A and 606 ppm rebaudioside D.
[0028] FIG. 7 depicts initial sweetness characteristics for various
attributes of sweeteners in water: 5.4 brix sucrose, 360 ppm
rebaudioside A and 360 ppm rebaudioside D.
[0029] FIG. 8 depicts initial sweetness characteristics for various
attributes of sweeteners in water at several concentrations, of
sucrose, rebaudioside A and rebaudioside D.
[0030] FIG. 9 depicts relative sweet properties of sweeteners in
water: 13.3 brix sucrose solution, 1200 ppm rebaudioside A and 1200
ppm rebaudioside D.
[0031] FIG. 10 depicts relative sweet properties of sweeteners in
water: 8.5 brix sucrose solution, 606 ppm rebaudioside A and 606
ppm rebaudioside D.
[0032] FIG. 11 depicts relative sweet properties of sweeteners in
water: 5.4 brix sucrose solution, 360 ppm rebaudioside A and 360
ppm rebaudioside D.
[0033] FIG. 12 depicts relative sweet properties of sweeteners in
water at several concentrations, of sucrose, rebaudioside A and
rebaudioside D.
[0034] FIG. 13 depicts initial sweetness characteristics for
various attributes of 606 ppm of rebaudioside D in water,
noncarbonated beverage base and carbonated beverage base.
[0035] FIG. 14 depicts initial sweetness characteristics for
various attributes of 606 ppm of rebaudioside A in water,
noncarbonated beverage base and carbonated beverage base.
[0036] FIG. 15 depicts initial sweetness characteristics for
various attributes of 8.5 brix sucrose in water, noncarbonated
beverage base and carbonated beverage base.
[0037] FIG. 16 depicts initial sweetness characteristics for
various attributes of 360 ppm of rebaudioside D in water,
noncarbonated beverage base and carbonated beverage base.
[0038] FIG. 17 depicts initial sweetness characteristics for
various attributes of 360 ppm of rebaudioside A in water,
noncarbonated beverage base and carbonated beverage base.
[0039] FIG. 18 initial sweetness characteristics for various
attributes of 5.4 brix sucrose in water, noncarbonated beverage
base and carbonated beverage base.
[0040] FIG. 19 depicts sweetness perception for 400 ppm of
rebaudioside A and rebaudioside D and mixtures of the two, in
carbonated cola beverage base.
[0041] FIG. 20 depicts bitterness perception for 400 ppm of
rebaudioside A and rebaudioside D and mixtures of the two, in
carbonated cola beverage base.
[0042] FIG. 21 depicts anise/licorice aftertaste perception for 400
ppm of rebaudioside A and rebaudioside D and mixtures of the two,
in carbonated cola beverage base.
DETAILED DESCRIPTION OF CERTAIN EXEMPLARY EMBODIMENTS
[0043] Various examples and embodiments of the inventive subject
matter disclosed here are possible and will be apparent to the
person of ordinary skill in the art, given the benefit of this
disclosure. As used in this disclosure, the phrases "certain
embodiments", "certain exemplary embodiments", "exemplary
embodiments" and similar phrases mean that those embodiments are
merely non-limiting examples of the inventive subject matter and
that alternative or different embodiments are not being excluded.
Unless otherwise indicated or unless otherwise clear from the
context in which it is described, alternative elements or features
in the embodiments and examples below and in the Summary above are
interchangeable with each other. That is, an element described in
one example may be interchanged or substituted for one or more
corresponding elements described in another example. Similarly,
optional or non-essential features disclosed in connection with a
particular embodiment or example should be understood to be
disclosed for use in any other embodiments of the disclosed subject
matter. More generally, the elements of the examples should be
understood to be disclosed generally for use with other aspects and
examples of the devices and methods disclosed herein. A reference
to a component or ingredient being operative, i.e., able to perform
one or more functions, tasks and/or operations or the like, is
intended to mean that it can perform the expressly recited
function(s), task(s) and/or operation(s) in at least certain
embodiments, and may well be operative to perform also one or more
other functions, tasks and/or operations. While this disclosure
includes specific examples, including presently preferred modes or
embodiments, those skilled in the art will appreciate that there
are numerous variations and modifications within the spirit and
scope of the invention as set forth in the appended claims. Each
word and phrase used in the claims is intended to include all its
dictionary meanings consistent with its usage in this disclosure
and/or with its technical and industry usage in any relevant
technology area. Indefinite articles, such as "a," and "an" and the
definite article "the" and other such words and phrases are used in
the claims in the usual and traditional way in patents, to mean "at
least one" or "one or more." The word "comprising" is used in the
claims to have its traditional, open-ended meaning, that is, to
mean that the product or process defined by the claim may
optionally also have additional features, elements, etc. beyond
those expressly recited.
[0044] Certain aspects of the present invention are based on the
surprising discovery that rebaudioside D in an aqueous solution,
e.g., in carbonated and non-carbonated cola flavored beverages
(with or without other flavors as well) is more organoleptically
pleasing than the same concentration (or same sweetening level) of
rebaudioside A in such compositions. It should be understood, that
as used here the term "rebaudioside D" means the steviol glycoside
rebaudioside D, e.g., a stevia extract purified to increase the
relative amount (concentration) of rebaudioside D, as discussed
further below. As noted above, a drawback of the use of
rebaudioside A as a sweetener is that it provides off-tastes, for
instance bitterness, which is typically an undesirable organoleptic
property for a sweetener.
[0045] As illustrated in the figures below, the chemical structure
of Reb D is very similar to that of Reb A.
##STR00002##
[0046] The difference between the compounds lies on the C-19 ester
moiety. Reb A ester contains one glucose, whereas Reb D has
glucosyl-glucose (see the circled area in the structure above).
[0047] In the book "Stevia, The genus Stevia", edited by A. Douglas
Kinghorn (2002), the structural differences, sweetness intensity
and quality of taste between the steviol glycosides is reported on
page 138. The relative quality of taste, as compared to stevioside,
(i.e., stevioside is rated 0) of rebaudioside D was rated higher
(+3) than rebaudioside A was rated (+2). Particular taste
attributes that contributed to the quality of taste, however, were
not individually rated. The sweetness of rebaudioside A was
reported to have a value of 242, whereas the sweetness of
rebaudioside D was reported to have a value of 221. Accordingly,
rebaudioside D was reported by Kinghorn to exhibit a sweetness that
is approximately 10% less than the sweetness of rebaudioside A.
[0048] It has been unexpectedly discovered that rebaudioside D in
an aqueous solution, an acidic aqueous solution, and an acidic
aqueous carbonated solution provides significantly lower bitterness
than the same concentration of rebaudioside A in otherwise
identical formulations. It also has been unexpectedly discovered
that rebaudioside D in an aqueous solution, an acidic aqueous
solution, and an acidic aqueous carbonated solution, provides the
same or significantly higher sweetness than the same concentration
of rebaudioside A in otherwise identical formulations. This is in
surprising in view of the teaching of Kinghorn that rebaudioside D
provides a lower sweetness than rebaudioside A.
[0049] As noted above, it has been determined that rebaudioside A
off-tastes tend to be more problematic and perceptible in diet
carbonated cola soft drinks, i.e., when rebaudioside A is used in a
sweetening amount to sweeten carbonated cola soft drinks, than in
other beverage formulations, for instance in non-cola flavored diet
carbonated soft drink formulations (e.g., juice- or citrus-flavored
beverage products). It has been surprisingly discovered that
beverage products, such as diet carbonated cola soft drink beverage
products, sweetened with rebaudioside D according to the invention
exhibit a better taste profile than if sweetened with rebaudioside
A. In certain such embodiments the cola beverage sweetened with
rebaudioside D has a sweetness more like that provided by sucrose
than do beverage products sweetened with rebaudioside A. According
to some aspects of the invention, a beverage product is provided
comprising water (such as carbonated water), an acidulant
comprising at least one acid, and Reb D sweetener, i.e., a
sweetener comprising at least a sweetening amount of rebaudioside
D. Preferably, the beverage product is a diet carbonated cola soft
drink containing cola flavoring.
[0050] The beverage products disclosed here, including for example
cola beverage products, optionally include rebaudioside D in an
amount in which the rebaudioside D provides at least 10 percent of
the total sweetening of the beverage product. As used herein, the
term "total sweetening of the beverage product" includes the
sweetness of the beverage product contributed by any and all
sweetening ingredients, as determined by a sensory test panel. A
"sweetening ingredient" as that term is used here, is one that is
itself sweet and which itself contributes sweetness in the beverage
product perceptible to the sensory panel. As used herein, the term
"rebaudioside D present in a sweetening amount" refers to
rebaudioside D present in an amount sufficient to contribute
sweetness in the beverage product perceptible to the sensory
panel.
[0051] The beverage product, including for example a cola beverage
product, optionally includes rebaudioside D in an amount such that
the rebaudioside D is at least 10 weight percent of the total
weight of sweetening ingredients in the beverage product. As used
herein, the term "total weight of sweetening ingredients in the
beverage product" includes the combined weight of the one or more
sweetening ingredients (defined above) included in the beverage
product. Certain embodiments include rebaudioside D with no other
sweetening ingredients, certain embodiments include rebaudioside D
with one other sweetening ingredient, and certain embodiments
include rebaudioside D with more than one other sweetening
ingredient. In certain such embodiments of the invention, the other
sweetening ingredients comprise or consist essentially of one or
more high intensity sweeteners. In certain such embodiments of the
invention, nutritive sweeteners (e.g., sucrose) are excluded from
the other sweetening ingredients.
[0052] Similarly, in certain exemplary embodiments a natural
beverage product is provided comprising water, an acidulant
comprising at least one acid, rebaudioside D, and flavoring
comprising cola flavoring. The natural beverage product may contain
primarily natural ingredients or, in some embodiments, only natural
ingredients. Other sweeteners are optionally included and selected
from the group consisting of rebaudioside A, sucrose, monatin,
thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo
(e.g., containing Mogroside V), hernandulcin, phyllodulcin,
trilobtain, and combinations of any of them.
[0053] As an alternative to employing the non-natural acidulant
phosphoric acid typically included in cola soft drink beverages,
the at least one acid may optionally instead comprise one or more
acids selected from the group consisting of citric acid, malic
acid, tartaric acid, formic acid, gluconic acid, lactic acid,
fumaric acid, adipic acid, succinic acid, maleic acid, cinnamic
acid, glutaric acid, and mixtures of any of them. For instance, in
certain embodiments the acidulant comprises no phosphoric acid and
comprises or consists essentially of lactic acid, tartaric acid and
citric acid, and in certain embodiments the acidulant comprises or
consists essentially of lactic acid and at least one of tartaric
and citric acids.
[0054] The water solubility of commercially available Reb D is low,
thus, according to certain embodiments of the invention,
rebaudioside D is provided as a supersaturated solution of
rebaudioside D in the beverage products disclosed herein. As used
herein, the term "saturated" refers to the point of maximum
concentration at which a solution of a substance (e.g., a
rebaudioside D solution) can dissolve no more of that substance.
The saturation point of a substance depends on the temperature of
the liquid the substance is to be dissolved in, as well as the
chemical natures of the liquid and the substance involved (e.g.,
the water and/or the rebaudioside D). As used herein, the term
"supersaturated" refers to a solution that contains more of a
dissolved material (e.g., rebaudioside D) than a saturated
solution. Supersaturated solutions are typically achieved when one
or more conditions of a saturated solution is changed, such as,
e.g., temperature, volume (e.g., by evaporation), pressure or the
like.
[0055] Solutions referred to as supersaturated both here and in the
appended claims are solutions in which the concentration of
rebaudioside D is higher than can be dissolved without heating.
Saturated and supersaturated solutions of rebaudioside D are
described in detail in co-owned U.S. Utility patent application
Ser. No. 12/700,223, filed Feb. 4, 2010, entitled "Method to
Increase Solubility Limit of Rebaudioside D in an Aqueous
Solution", the entire disclosure of which is herein incorporated by
reference.
[0056] According to certain embodiments of the invention, the
rebaudioside D sweetener is provided as a thermally stable
anhydrous form of rebaudioside D in the beverage products disclosed
herein (e.g., cola beverage products). As used with reference to
forms of rebaudioside D, the term "anhydrous" means substantially
anhydrous and, more specifically, either no or a reduced amount of
hydrates associated with the rebaudioside D, such that it has the
property or characteristic of forming, with heating, a stable
aqueous solution of greater than 500 ppm and up to about 3000 ppm
or more.
[0057] Hygroscopic activity may cause water to be absorbed into a
quantity of anhydrous rebaudioside D upon exposure to moisture,
including, e.g., exposure over time to water vapor in the ambient
atmosphere. An elemental analysis of anhydrous rebaudioside D may
show water for that reason. Rebaudioside D which has absorbed water
due to hygroscopic activity is nevertheless anhydrous as that term
is used here, if it has either no or a reduced amount of hydrates
such as to have the property or characteristic of forming, with
heating, a stable aqueous solution. The anhydrous compound suitable
for use in at least certain exemplary embodiments of the
sweeteners, solutions, components, products, compositions and
methods disclosed here is understood to represent the formula:
##STR00003##
wherein R.sup.1 is
2-(1-.beta.-D-glucopyranosyl)-1-.beta.-D-glucopyranosyl and R.sup.2
is 2,3-bis(1-.beta.-D-glucopyranosyl)-1-.beta.-D-glucopyranosyl.
The compound with this formula may also be referred to here and in
the appended claims as anhydrous Reb D, or thermally stable
anhydrous rebaudioside D. Thermally stable anhydrous forms of
rebaudioside D are described in detail in co-owned U.S. Utility
application Ser. No. 12/612,374, filed Nov. 4, 2009, entitled
"Method to Improve Water Solubility of Rebaudioside D", the entire
disclosure of which is incorporated herein by reference.
[0058] In accordance with certain exemplary embodiments Reb D
sweetener is provided as a supersaturated solution of rebaudioside
D. The rebaudioside D optionally is provided as, or from, a
purified extract having at least 10.0 wt. % rebaudioside D. Certain
exemplary embodiments of Reb D sweeteners comprise even higher
levels of rebaudioside D, either in the original extract or by
purification of the original extract, e.g., at least 15 wt. %
rebaudioside D, at least 20 wt. %, at least 30 wt. %, at least 40
wt. %, at least 50 wt. %, at least 60 wt. %, at least 70 wt. %, at
least 80 wt. %, at least 85 wt. %, at least 90 wt. %, at least 93
wt. %, at least 95 wt. %, at least 97 wt. %, at least 98 wt. % or
at least 99 wt. % rebaudioside D.
[0059] As discussed above, other steviol glycosides, e.g., other
rebaudiosides, such as rebaudioside A, stevioside, and related
compounds can be used for sweetening with the Reb D sweetener in
the cola and other beverage products disclosed here. These
compounds may be obtained by extraction or the like from the stevia
plant. Stevia (e.g., Stevia rebaudiana Bertoni) is a sweet-tasting
plant. The leaves contain a complex mixture of natural sweet
diterpene glycosides. Steviol glycosides and rebaudiosides are
components of Stevia that contribute sweetness. As discussed above,
typically, these compounds are found to include stevioside (4-13%
dry weight), steviolbioside (trace), the rebaudiosides, including
rebaudioside A (2-4%), rebaudioside B (trace), rebaudioside C
(1-2%), rebaudioside D (trace), and rebaudioside E (trace), and
dulcoside A (0.4-0.7%). The following non-sweet constituents also
have been identified in the leaves of stevia plants: labdane,
diterpene, triterpenes, sterols, flavonoids, volatile oil
constituents, pigments, gums and inorganic matter. Generally, the
beverage products disclosed herein, including for example cola
beverage products, optionally include at least one other steviol
glycoside along with the rebaudioside D, that is, a beverage
product comprising rebaudioside D, may comprise, as well,
rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E,
stevioside, steviolbioside, dulcoside A, a Stevia rebaudiana
extract, or mixtures of any of them.
[0060] Extracts of Stevia leaves may be purified to concentrate a
selected component of the stevia extract. Given the benefit of this
disclosure, it will be within the ability of one of skill in the
art to purify a Stevia rebaudiana extract to selectively isolate a
particular steviol glycoside. For example, column chromatography
may be used to isolate rebaudioside D from the other steviol
glycosides. Following chromatographic separation, rebaudioside D
optionally is recrystallized at least once, or at least twice, or
at least three times, to obtain a stevia extract comprising a
desired level of purity of rebaudioside D. In certain embodiments
of the invention, a stevia extract used as the Reb D sweetener in a
cola or other beverage, disclosed here comprises rebaudioside D
having a purity of 93% or greater, or 94% or greater, or 95% or
greater, or 96% or greater, or 97% or greater, or 98% or greater,
or 99% or greater, by weight of rebaudioside D. In certain
exemplary embodiments, the "rebaudioside D" or "Reb D" sweetener
used is a stevia extract with a Reb D concentration or purity of
93% or greater by weight.
[0061] In addition to rebaudioside D, optionally one or more
additional sweeteners may be included in the beverage products
disclosed here, including for example cola beverage products. Such
optional additional sweeteners include natural and artificial or
synthetic sweeteners. Suitable sweeteners and combinations of
sweeteners are selected for the desired nutritional
characteristics, taste profile for the beverage, mouthfeel and
other organoleptic factors. According to certain exemplary
embodiments of the beverage products disclosed here, including for
example cola beverage products, the total weight of sweetening
ingredients comprises at least 10.0% by weight rebaudioside D.
Certain exemplary embodiments of the beverage products disclosed
here (e.g., cola beverage products) comprise rebaudioside D in an
amount of at least 20% by weight of the total weight of sweetening
ingredients. Certain exemplary embodiments of the beverage products
disclosed here (e.g., cola beverage products) comprise rebaudioside
D in an amount of at least 25% by weight of the total weight of
sweetening ingredients. Certain exemplary embodiments of the
beverage products disclosed here (e.g., cola beverage products)
comprise rebaudioside D in an amount of at least 30% by weight of
the total weight of sweetening ingredients. Certain exemplary
embodiments of the beverage products disclosed here (e.g., cola
beverage products) comprise rebaudioside D in an amount of at least
40% by weight of the total weight of sweetening ingredients.
Certain exemplary embodiments of the beverage products disclosed
here (e.g., cola beverage products) comprise rebaudioside D in an
amount of at least 50% by weight of the total weight of sweetening
ingredients. Certain exemplary embodiments of the beverage products
disclosed here (e.g., cola beverage products) comprise rebaudioside
D in an amount of at least 60% by weight of the total weight of
sweetening ingredients. Certain exemplary embodiments of the
beverage products disclosed here (e.g., cola beverage products)
comprise rebaudioside D in an amount of at least 70% by weight of
the total weight of sweetening ingredients. Certain exemplary
embodiments of the beverage products disclosed here (e.g., cola
beverage products) comprise rebaudioside D in an amount of at least
75% by weight of the total weight of sweetening ingredients.
Certain exemplary embodiments of the beverage products disclosed
here (e.g., cola beverage products) comprise rebaudioside D in an
amount of at least 80% by weight of the total weight of sweetening
ingredients. Certain exemplary embodiments of the beverage products
disclosed here (e.g., cola beverage products) comprise rebaudioside
D in an amount of at least 90% by weight of the total weight of
sweetening ingredients. Certain exemplary embodiments of the
beverage products disclosed here (e.g., cola beverage products)
comprise rebaudioside D in an amount of at least 95% by weight of
the total weight of sweetening ingredients. Certain exemplary
embodiments of the beverage products disclosed here (e.g., cola
beverage products) comprise rebaudioside D in an amount of at least
99% by weight of the total weight of sweetening ingredients.
[0062] For instance, in certain embodiments in which the beverage
product (e.g., a cola beverage product) consists of both
rebaudioside D and one or more other high intensity sweeteners,
such as rebaudioside A, monatin, thaumatin, monellin, brazzein,
L-alanine, glycine, Lo Han Guo, hernandulcin, phyllodulcin,
trilobtain, and combinations of any of them, the sweetening
ingredients consist of from 20% by weight to 99.9% by weight
rebaudioside D and from 0.1% by weight to 80% by weight of other
high intensity sweeteners, or from 50% by weight to 99.9% by weight
rebaudioside D and from 0.1% by weight to 50% by weight of other
high intensity sweeteners, or from 80% by weight to 99.9% by weight
rebaudioside D and from 0.1% by weight to 20% by weight of other
high intensity sweeteners. Moreover, the ratio of rebaudioside D to
other high intensity sweeteners in such a beverage product
comprises any blend from 1:5 and 99:1 rebaudioside D: other high
intensity sweeteners.
[0063] According to certain embodiments of the beverage products
disclosed here, including for example cola beverage products, the
products include rebaudioside D in an amount in which the
rebaudioside D provides at least 10 percent of the total sweetening
of the beverage product. Certain exemplary embodiments of the
beverage products disclosed here (e.g., cola beverage products)
comprise rebaudioside D in an amount providing at least 20% of the
total sweetening of the beverage product. Certain exemplary
embodiments of the beverage products disclosed here (e.g., cola
beverage products) comprise rebaudioside D in an amount providing
at least 25% of the total sweetening of the beverage product.
Certain exemplary embodiments of the beverage products disclosed
here (e.g., cola beverage products) comprise rebaudioside D in an
amount providing at least 30% of the total sweetening of the
beverage product. Certain exemplary embodiments of the beverage
products disclosed here (e.g., cola beverage products) comprise
rebaudioside D in an amount providing at least 40% of the total
sweetening of the beverage product. Certain exemplary embodiments
of the beverage products disclosed here (e.g., cola beverage
products) comprise rebaudioside D in an amount providing at least
50% of the total sweetening of the beverage product. Certain
exemplary embodiments of the beverage products disclosed here
(e.g., cola beverage products) comprise rebaudioside D in an amount
providing at least 60% of the total sweetening of the beverage
product. Certain exemplary embodiments of the beverage products
disclosed here (e.g., cola beverage products) comprise rebaudioside
D in an amount providing at least 70% of the total sweetening of
the beverage product. Certain exemplary embodiments of the beverage
products disclosed here (e.g., cola beverage products) comprise
rebaudioside D in an amount providing at least 75% of the total
sweetening of the beverage product. Certain exemplary embodiments
of the beverage products disclosed here (e.g., cola beverage
products) comprise rebaudioside D in an amount providing at least
80% of the total sweetening of the beverage product. Certain
exemplary embodiments of the beverage products disclosed here
(e.g., cola beverage products) comprise rebaudioside D in an amount
providing at least 90% of the total sweetening of the beverage
product. Certain exemplary embodiments of the beverage products
disclosed here (e.g., cola beverage products) comprise rebaudioside
D in an amount providing at least 95% of the total sweetening of
the beverage product. Certain exemplary embodiments of the beverage
products disclosed here (e.g., cola beverage products) comprise
rebaudioside D in an amount providing at least 99% of the total
sweetening of the beverage product.
[0064] For instance, in certain embodiments in which the beverage
product (e.g., a cola beverage product) includes both rebaudioside
D and one or more other sweeteners, such as rebaudioside A,
sucrose, monatin, thaumatin, monellin, brazzein, L-alanine,
glycine, Lo Han Guo, hernandulcin, phyllodulcin, trilobtain, or a
combination of any of them, from 20% to 99.9% of the total
sweetening of the beverage product optionally may be provided by
rebaudioside D and from 0.1% to 80% of the total sweetening may be
provided by other sweeteners, or from 50% to 99.9% of the total
sweetening of the beverage product provided by rebaudioside D and
from 0.1% to 50% of the total sweetening provided by other
sweeteners, or from 80% to 99.9% of the total sweetening of the
beverage product provided by rebaudioside D and from 0.1% to 20% of
the total sweetening provided by other sweeteners. Moreover, the
ratio of sweetening provided by rebaudioside D to the sweetening
provided by other sweeteners in such a beverage product may be any
selected ratio from 1:5 and 99:1 sweetening provided by
rebaudioside D: sweetening provided by other sweeteners. It should
be understood that reference in this disclosure to the sweetness or
sweetening provided by rebaudioside D or by another sweetener means
the sweetening provided in the context of the beverage product in
question (e.g., a cola beverage product). Thus, for example, the
sweetness or sweetening provided by the rebaudioside D content of a
particular beverage formulation means the sweetness or sweetening
provided by the rebaudioside D including any sweetness enhancing
effect caused by other ingredients of the beverage. Likewise, the
sweetening provided by another sweetener included in that beverage
formulation means the sweetening provided by that sweetener
including any sweetness enhancing effect caused by other
ingredients of the beverage.
[0065] According to certain embodiments of the invention, in
addition to rebaudioside D, a beverage product (e.g., a cola
beverage product) containing rebaudioside D, comprises one or more
other suitable ingredients, for example but without limitation, any
one or more preservatives, taste modifiers or maskers, flavoring
agents, other constituents extracted with the rebaudioside D, or a
combination of any of these and/or other ingredients suitable for
consumption. Other sweeteners optionally included in a beverage
product containing Reb D according to this disclosure include,
e.g., any one or more natural or synthetic sweeteners. Such other
included sweeteners may be potent sweeteners (i.e., at least twice
as sweet as sucrose) or non-potent sweeteners. For example, such
other sweeteners typically may be one or more other steviol
glycosides extracted with the rebaudioside D, sucrose, one or more
sweeteners such as thaumatin, monatin, monellin, brazzein,
L-alanine glycine, Lo Han Guo, hernandulcin, phyllodulcin, and
trilobtain, or a combination of any of them.
[0066] In certain exemplary embodiments, ready-to-drink beverage
products (e.g., cola beverage products) are provided comprising
water and Reb D as disclosed here, where rebaudioside D is present
in the beverage in an amount (i.e., a concentration) of from 100
ppm to 1200 ppm rebaudioside D in the beverage. Optionally, the
beverage product further comprises one or more ingredients selected
from the group consisting of acidulants, fruit juices and/or
vegetable juices, pulp, etc., flavorings, color, preservative,
vitamins, minerals, electrolytes, erythritol, tagatose, glycerine,
and carbon dioxide. Such ingredients are further described below.
According to certain exemplary embodiments, the beverage product is
a beverage concentrate, that is, a beverage product to be diluted
to form a ready-to-drink beverage.
[0067] According to embodiments of the invention, a beverage
product, including for example a cola beverage product, is provided
comprising water, acidulant comprising at least one acid, and Reb D
as disclosed here. In certain exemplary embodiments of such
beverage products, the Reb D may consist essentially of a stevia
extract, e.g., a natural extract from stevia plant leaves,
optionally a natural extract from stevia leaves that on a dry leaf
weight basis have a rebaudioside D concentration of at least 3.0
wt. % rebaudioside D. In certain exemplary embodiments such a
natural extract has been purified to have a purity of at least 90
wt. %, at least 93 wt. %, at least 95 wt. %, at least 97 wt. %, at
least 98 wt. % or at least 99 wt. % rebaudioside D. In certain
exemplary embodiments the beverage product comprises a purity of at
least 93 wt. % rebaudioside D, or even at least 95 wt. %
rebaudioside D, at least 97 wt. % rebaudioside D, or at least 99
wt. % rebaudioside D. Optionally, the Reb D is present in the
beverage (e.g., a cola beverage) in an amount sufficient to provide
rebaudioside D in a concentration of between 50 ppm and 1500 ppm in
the beverage, such as from 200 ppm to 700 ppm.
[0068] Certain exemplary embodiments of the beverage products
(e.g., cola beverage products) further comprise one or more other
suitable beverage ingredients, for example, fruit juices and/or
vegetable juices, pulp, etc., flavorings, color, preservative,
vitamins, minerals, electrolytes, erythritol, tagatose, glycerine,
and carbon dioxide, as further described below. Such beverage
products may be provided in any suitable form, such as a beverage
concentrate or a carbonated, ready-to-drink beverage.
[0069] Advantageously, in certain exemplary embodiments, the Reb D
is present in the beverage, including for example a cola beverage
product, in an amount sufficient to provide rebaudioside D in an
amount (i.e., concentration) of from 360 ppm to 1200 ppm of
rebaudioside A, and the beverage product exhibits a lower
bitterness as determined by a trained sensory panel, than an
identical beverage product in which the rebaudioside D is replaced
with the same concentration of rebaudioside A.
[0070] According to embodiments of the invention, a natural
beverage product (e.g., a natural cola beverage product) is
provided comprising water, acidulant comprising at least one acid,
and a stevia extract having (either as originally extracted or as
then purified) a purity of at least 40 wt. % rebaudioside D, e.g.,
at least 50 wt. %, at least 60 wt. %, at least 70 wt. %, at least
80 wt. %, at least 90 wt. %, or at least 95 wt. % rebaudioside D.
According to certain exemplary embodiments, such natural beverage
products further comprise one or more other beverage ingredients,
as further described below.
[0071] Certain aspects of this disclosure relate to the
"concentration" of a solution, which is taken to mean the amount of
solute in a given amount of solvent or solution. There are many
ways to express concentration. For example, concentration may be
defined in units of mass per unit volume (e.g., mg/mL, mg/cm.sup.3
and the like), percent by mass (which is simply the mass of the
solute divided by the total mass of the solution multiplied by 100%
(e.g., weight percent, percent by weight, wt. percent, wt %, w/w,
and the like)), percent by volume (which is simply the volume of
the solute divided by the sum of the volumes of the other
components multiplied by 100% (e.g., volume percent, percent by
volume, v/v, and the like)), molarity (which is the number of moles
of solute dissolved in one liter of solution), molality (which is
the number of moles of solute dissolved in one kilogram of
solvent), and parts per million (which is defined as the mass of
the component in solution divided by the total mass of the solution
multiplied by 10.sup.6 (e.g., ppm)).
[0072] It should be understood that the term "about" is used
throughout this disclosure and the appended claims to account for
ordinary inaccuracy and variability, such as in measurement,
testing and the like, in product production, etc.
[0073] It should be understood that liquids, beverages and other
beverage products in accordance with this disclosure may have any
of numerous different specific formulations or constitutions. The
formulation of a beverage product in accordance with this
disclosure may vary to a certain extent, depending upon such
factors as the product's intended market segment, its desired
nutritional characteristics, flavor profile and the like. For
example, it will generally be an option to add further ingredients
to the formulation of a particular beverage embodiment, including
any of the beverage formulations described below. Additional (i.e.,
more and/or other) sweeteners may be added, flavorings,
electrolytes, vitamins, fruit juices or other fruit products,
tastents, masking agents and the like, flavor enhancers, and/or
carbonation typically may be added to any such formulations to vary
the taste, mouthfeel, nutritional characteristics, etc. In general,
a beverage product in accordance with this disclosure, including
for example a cola beverage product, typically comprises at least
water, rebaudioside D, acidulant and flavoring. Exemplary
flavorings which may be suitable for at least certain formulations
in accordance with this disclosure include cola flavoring, citrus
flavoring, spice flavorings and others. Carbonation in the form of
carbon dioxide may be added for effervescence. Preservatives may be
added if desired, depending upon the other ingredients, production
technique, desired shelf life, etc. Optionally, caffeine may be
added. Certain exemplary embodiments of the beverages disclosed
here are cola-flavored carbonated beverages, characteristically
containing carbonated water, sweetener, kola nut extract and/or
other flavoring, caramel coloring, at least one acid, and
optionally other ingredients. Additional and alternative suitable
ingredients will be recognized by those skilled in the art given
the benefit of this disclosure.
[0074] The beverage products disclosed here include beverage
products, i.e., ready-to-drink liquid formulations, beverage
concentrates and the like. As used herein, the term
"ready-to-drink" refers to a beverage that can be ingested as-is.
That is, the ready-to-drink beverage requires no dilution or
additions prior to ingestion by a consumer. Beverage products
include, e.g., carbonated and non-carbonated soft drinks, fountain
beverages, frozen ready-to-drink beverages, coffee beverages, tea
beverages, dairy beverages, powdered soft drinks, as well as liquid
concentrates, flavored waters, enhanced waters, fruit juice and
fruit juice-flavored drinks, sport drinks, and alcoholic
products.
[0075] In certain exemplary embodiments of the ready-to-drink
beverages disclosed here, the beverage product, including for
example a cola beverage product, comprises at least about 50 ppm,
about 100 ppm, about 200 ppm, about 300 ppm, about 400 ppm, about
500 ppm, about 600 ppm, or about 700 ppm rebaudioside D. In certain
exemplary embodiments of the ready-to-drink beverages disclosed
here (e.g., cola beverage products), the beverage product comprises
between 50 ppm and 1500 ppm, between 200 ppm and 700 ppm between
about 300 ppm and about 700 ppm, between about 350 ppm and about
650 ppm, between about 400 ppm and about 600 ppm, or between 450
ppm and about 550 ppm rebaudioside D.
[0076] The terms "beverage concentrate," "throw beverage syrup" and
"syrup" are used interchangeably throughout this disclosure. At
least certain exemplary embodiments of the beverage concentrates
contemplated are prepared with an initial volume of water to which
the additional ingredients are added. A single strength beverage
composition (i.e., a beverage composition at a concentration that
is ready to drink) may be formed from the beverage concentrate or
syrup by adding further volumes of water to the concentrate to
dilute it to a single strength. Typically, for example, single
strength beverages, including for example cola beverage products,
may be prepared from the concentrates by combining approximately 1
part concentrate with between approximately 3 to approximately 7
parts water. In certain exemplary embodiments the single strength
beverage is prepared by combining 1 part concentrate with 5 parts
water. The beverage concentrate may, for example, be concentrated
for one-to-one dilution of beverage concentrate with water or other
diluent to form the ready-to-drink beverage, two-to-one dilution,
three-to-one dilution, four-to-one dilution, five-to-one dilution,
six-to-one dilution or more. In certain exemplary embodiments the
additional water used to form the single strength beverages is
carbonated water. In certain other embodiments, a single strength
beverage is directly prepared without the formation of a
concentrate and subsequent dilution.
[0077] According to certain embodiments of the beverage
concentrates disclosed here, including for example cola beverage
concentrates, the beverage concentrates include rebaudioside D in
an amount in which the rebaudioside D provides at least 10 percent
of the total sweetening of the beverage concentrate. Certain
exemplary embodiments of the beverage concentrates disclosed here
(e.g., cola beverage concentrates) comprise rebaudioside D in an
amount providing at least 20% of the total sweetening of the
beverage concentrate. Certain exemplary embodiments of the beverage
concentrates disclosed here (e.g., cola beverage concentrates)
comprise rebaudioside D in an amount providing at least 25% of the
total sweetening of the beverage concentrate. Certain exemplary
embodiments of the beverage concentrates disclosed here (e.g., cola
beverage concentrates) comprise rebaudioside D in an amount
providing at least 30% of the total sweetening of the beverage
concentrate. Certain exemplary embodiments of the beverage
concentrates disclosed here (e.g., cola beverage concentrates)
comprise rebaudioside D in an amount providing at least 40% of the
total sweetening of the beverage concentrate. Certain exemplary
embodiments of the beverage concentrates disclosed here (e.g., cola
beverage concentrates) comprise rebaudioside D in an amount
providing at least 50% of the total sweetening of the beverage
concentrate. Certain exemplary embodiments of the beverage
concentrates disclosed here (e.g., cola beverage concentrates)
comprise rebaudioside D in an amount providing at least 60% of the
total sweetening of the beverage concentrate. Certain exemplary
embodiments of the beverage concentrates disclosed here (e.g., cola
beverage concentrates) comprise rebaudioside D in an amount
providing at least 70% of the total sweetening of the beverage
concentrate. Certain exemplary embodiments of the beverage
concentrates disclosed here (e.g., cola beverage concentrates)
comprise rebaudioside D in an amount providing at least 75% of the
total sweetening of the beverage concentrate. Certain exemplary
embodiments of the beverage concentrates disclosed here (e.g., cola
beverage concentrates) comprise rebaudioside D in an amount
providing at least 80% of the total sweetening of the beverage
concentrate. Certain exemplary embodiments of the beverage
concentrates disclosed here (e.g., cola beverage concentrates)
comprise rebaudioside D in an amount providing at least 90% of the
total sweetening of the beverage concentrate. Certain exemplary
embodiments of the beverage concentrates disclosed here (e.g., cola
beverage concentrates) comprise rebaudioside D in an amount
providing at least 95% of the total sweetening of the beverage
concentrate. Certain exemplary embodiments of the beverage
concentrates disclosed here (e.g., cola beverage concentrates)
comprise rebaudioside D in an amount providing at least 99% of the
total sweetening of the beverage concentrate.
[0078] As used here and in the appended claims, "sweetened syrup"
is defined as syrup that possesses sweetness, and comprises at
least one or more sweeteners. In certain exemplary embodiments of
the sweetened syrups disclosed here, the syrup comprises at least
rebaudioside D. In certain exemplary embodiments of the sweetened
syrups disclosed here, the syrup comprises at least about 1000 ppm,
about 1500 ppm, about 2000 ppm, about 2500 ppm, about 3000 ppm,
about 3500 ppm, about 4000 ppm, about 4500 ppm or about 5000 ppm
rebaudioside D.
[0079] Natural embodiments of the beverage products disclosed here
are natural in that they do not contain anything artificial or
synthetic (including any color additives regardless of source) that
would not normally be expected to be in the food. As used herein,
therefore, a "natural" beverage composition is defined in
accordance with the following guidelines: Raw materials for a
natural ingredient exists or originates in nature. Biological
synthesis involving fermentation and enzymes can be employed, but
synthesis with chemical reagents is not utilized. Artificial
colors, preservatives, and flavors are not considered natural
ingredients. Ingredients may be processed or purified through
certain specified techniques including at least: physical
processes, fermentation, and enzymolysis. Appropriate processes and
purification techniques include at least: absorption, adsorption,
agglomeration, centrifugation, chopping, cooking (baking, frying,
boiling, roasting), cooling, cutting, chromatography, coating,
crystallization, digestion, drying (spray, freeze drying, vacuum),
evaporation, distillation, electrophoresis, emulsification,
encapsulation, extraction, extrusion, filtration, fermentation,
grinding, infusion, maceration, microbiological (rennet, enzymes),
mixing, peeling, percolation, refrigeration/freezing, squeezing,
steeping, washing, heating, mixing, ion exchange, lyophilization,
osmose, precipitation, salting out, sublimation, ultrasonic
treatment, concentration, flocculation, homogenization,
reconstitution, enzymolysis (using enzymes found in nature).
Processing aids (currently defined as substances used as
manufacturing aids to enhance the appeal or utility of a food
component, including clarifying agents, catalysts, flocculants,
filter aids, and crystallization inhibitors, etc. See 21 CFR
.sctn.170.3(o)(24)) are considered incidental additives and may be
used if removed appropriately.
[0080] Substantially clear embodiments of the beverage products
disclosed here are substantially clear in that the beverages have
substantially no turbidity and substantially no color.
[0081] Water is a basic ingredient in the products disclosed here,
including for example cola beverage products, typically being the
vehicle or primary liquid portion in which the Reb D is provided
and the remaining ingredients in the beverage products are
dissolved, emulsified, suspended or dispersed. Purified water can
be used in the manufacture of certain embodiments of the beverage
products disclosed here, and water of a standard beverage quality
can be employed in order not to adversely affect beverage taste,
odor, or appearance. The water typically will be clear, colorless,
free from objectionable minerals, tastes and odors, free from
organic matter, low in alkalinity and of acceptable microbiological
quality based on industry and government standards applicable at
the time of producing the beverage. In certain typical embodiments
of beverage products, water is present at a level of from about 80%
to about 99.9% by weight of the beverage. In at least certain
exemplary embodiments the water used in beverages and concentrates
disclosed here is "treated water," which refers to water that has
been treated to reduce the total dissolved solids of the water
prior to optional supplementation, e.g., with calcium as disclosed
in U.S. Pat. No. 7,052,725. Methods of producing treated water are
known to those of ordinary skill in the art and include
deionization, distillation, filtration and reverse osmosis ("r-o"),
among others. The terms "treated water," "purified water,"
"demineralized water," "distilled water," and "r-o water" are
understood to be generally synonymous in this discussion, referring
to water from which substantially all mineral content has been
removed, typically containing no more than about 500 ppm total
dissolved solids, e.g. 250 ppm total dissolved solids.
[0082] As used herein, "taste" refers to a combination of sweetness
perception, temporal effects of sweetness perception, i.e., on-set
and duration, off-tastes, e.g. bitterness and metallic taste,
residual perception (aftertaste) and tactile perception, e.g. body
and thickness. As used herein, a "full-calorie" beverage
formulation is one fully sweetened with a nutritive sweetener. The
term "nutritive sweetener" refers generally to sweeteners which
provide significant caloric content in typical usage amounts, e.g.,
more than about 5 calories per 8 oz. serving of beverage. As used
herein, a "potent sweetener" means a sweetener which is at least
twice as sweet as sugar, that is, a sweetener which on a weight
basis requires no more than half the weight of sugar to achieve an
equivalent sweetness. For example, a potent sweetener may require
less than one-half the weight of sugar to achieve an equivalent
sweetness in a beverage sweetened to a level of 10 degrees Brix
with sugar. Potent sweeteners include both nutritive (e.g., Lo Han
Guo juice concentrate) and non-nutritive sweeteners (e.g.,
typically, Lo Han Guo powder). In addition, potent sweeteners
include both natural potent sweeteners (e.g., steviol glycosides,
Lo Han Guo, etc.) and artificial potent sweeteners (e.g., neotame,
etc.). However, for natural beverage products disclosed here, only
natural potent sweeteners are employed. Commonly accepted potency
figures for certain potent sweeteners include, for example,
TABLE-US-00001 Cyclamate 30 times as sweet as sugar Stevioside
100-250 times as sweet as sugar Mogroside V 100-300 times as sweet
as sugar Rebaudioside A 150-200 times as sweet as sugar
Rebaudioside D 150-300 times as sweet as sugar Acesulfame-K 200
times as sweet as sugar Aspertame 200 times as sweet as sugar
Saccharin 300 times as sweet as sugar Neohesperidin dihydrochalcone
300 times as sweet as sugar Sucralose 600 times as sweet as sugar
Neotame 8,000 times as sweet as sugar
[0083] Sweeteners suitable for combination with rebaudioside D in
at least certain exemplary embodiments of beverage products
disclosed here (e.g., cola beverage products) include, for example,
sugar alcohols such as sorbitol, mannitol, xylitol, lactitol,
isomalt, and malitol. Other sweeteners include tagatose, e.g.,
D-tagatose, and combinations of tagatose with the sugar alcohol
erythritol.
[0084] As further discussed below, exemplary natural nutritive
sweeteners suitable for some or all embodiments of the beverage
products disclosed here, including for example cola beverage
products, include crystalline or liquid sucrose, fructose, glucose,
dextrose, maltose, trehalose, fructo-oligosaccharides,
glucose-fructose syrup from natural sources such as apple, chicory,
honey, etc., e.g., high fructose corn syrup, invert sugar and the
like and mixtures of any of them; exemplary artificial sweeteners
suitable for some or all embodiments of the beverages disclosed
here include saccharin, cyclamate, aspartame, other dipeptides,
acesulfame potassium, and other such potent sweeteners, and
mixtures of any of them; and exemplary natural non-nutritive potent
sweeteners suitable for some or all embodiments of the beverages
including Reb D disclosed here include steviol glycosides (e.g.,
stevioside, steviolbioside, dulcoside A, rebaudioside A,
rebaudioside B, rebaudioside C, rebaudioside E, mixtures of any of
them, etc.) and Lo Han Guo and related compounds, and mixtures of
any of them. Lo Han Guo is a potent sweetener which can be provided
as a natural nutritive or natural non-nutritive sweetener. For
example, Lo Han Guo juice concentrate may be a nutritive sweetener,
and Lo Han Guo powder may be a non-nutritive sweetener. Also, in at
least certain exemplary embodiments of the beverage products
disclosed here (e.g., cola beverage products), combinations of one
or more natural nutritive sweeteners, one or more artificial
sweeteners and/or one or more natural non-nutritive potent
sweeteners are used to provide the sweetness and other aspects of
desired taste profile and nutritive characteristics. It should also
be recognized that certain such sweeteners will, either in addition
or instead, act as tastents, masking agents or the like in various
embodiments of the beverages disclosed here, e.g., when used in
amounts below its (or their) sweetness perception threshold in the
beverage in question. For instance, erythritol acts as a bitterness
masking agent according to embodiments of the invention.
[0085] The sweeteners included in the formulations of the beverage
products disclosed here, including for example cola beverage
products, are edible consumables suitable for consumption and for
use in beverages. By "edible consumables" is meant a beverage or an
ingredient of a beverage for human or animal consumption. The
sweetener or sweetening agent used here and in the claims may be a
nutritive or non-nutritive, natural or synthetic beverage
ingredient or additive (or mixtures of them) which provides
sweetness to the beverage, i.e., which is perceived as sweet by the
sense of taste. The perception of flavoring agents and sweetening
agents may depend to some extent on the interrelation of elements.
Flavor and sweetness may also be perceived separately, i.e., flavor
and sweetness perception may be both dependent upon each other and
independent of each other. For example, when a large amount of a
flavoring agent is used, a small amount of a sweetening agent may
be readily perceptible and vice versa. Thus, the oral and olfactory
interaction between a flavoring agent and a sweetening agent may
involve the interrelationship of elements.
[0086] In at least certain exemplary embodiments of beverage
products disclosed here, including for example cola beverage
products, the sweetener component may include as an optional
additional sweetener, nutritive, natural crystalline or liquid
sweeteners such as sucrose, liquid sucrose, fructose, liquid
fructose, glucose, liquid glucose, glucose-fructose syrup from
natural sources such as apple, chicory, honey, etc., e.g., high
fructose corn syrup, invert sugar, maple syrup, maple sugar, honey,
brown sugar molasses, e.g., cane molasses, such as first molasses,
second molasses, blackstrap molasses, and sugar beet molasses,
sorghum syrup, and/or others. Such sweeteners are present in at
least certain exemplary embodiments in an amount of from about 0.1%
to about 20% by weight of the beverage, such as from about 6% to
about 16% by weight, depending upon the desired level of sweetness
for the beverage product. To achieve desired uniformity, texture
and taste, in certain exemplary embodiments of the natural beverage
products disclosed here, standardized liquid sugars as are commonly
employed in the food industry can be used. Typically such
standardized sweeteners are free of traces of non-sugar solids
which could adversely affect the flavor, color or consistency of
the beverage product.
[0087] The term "nutritive sweetener" refers generally to
sweeteners which provide significant caloric content in typical
usage amounts, e.g., more than about 5 calories per 8 oz. serving
of beverage. As used herein, a "full-calorie" beverage formulation
is one fully sweetened with a nutritive sweetener. As used herein,
a "non-nutritive sweetener" is one which does not provide
significant caloric content in typical usage amounts, i.e., is one
which imparts less than 5 calories per 8 oz. serving of beverage to
achieve the sweetness equivalent of 10 Brix of sugar. As used
herein, "reduced calorie beverage" means a beverage having at least
a 25% reduction in calories per 8 oz. serving of beverage as
compared to the full calorie version, typically a previously
commercialized full-calorie version. In at least certain
embodiments, a reduced calorie beverage has about a 50% reduction
in calories per 8 oz. serving as compared to the full calorie
version. As used herein, a "low-calorie beverage" has fewer than 40
calories per 8 oz. serving of beverage. As used herein,
"zero-calorie" or "diet" means having less than 5 calories per
serving, e.g., per 8 oz. for beverages.
[0088] Artificial and natural non-nutritive potent sweeteners are
suitable for inclusion as supplementary sweetener in at least
certain exemplary embodiments of the beverage products disclosed
here (e.g., cola beverages), or in a beverage comprising Reb D and
optionally other ingredients, such as acidulant comprising, e.g.,
at least one acid disclosed here. Such artificial potent sweeteners
include, for example, peptide based sweeteners, for example,
aspartame, neotame, and alitame, and non-peptide based sweeteners,
for example, sodium saccharin, calcium saccharin, acesulfame
potassium, sodium cyclamate, calcium cyclamate, neohesperidin
dihydrochalcone, and sucralose. In certain exemplary embodiments, a
beverage product comprising Reb D further comprises a supplementary
sweetener, for example, aspartame, either alone or with one or more
other supplementary sweeteners. In certain other exemplary
embodiments the supplementary sweetener comprises or consists
essentially of aspartame and acesulfame potassium. Natural
non-nutritive potent sweeteners suitable for use in at least
certain embodiments as a supplementary sweetener for the
rebaudioside D include, for example, other steviol glycosides
(e.g., stevioside, steviolbioside, dulcoside A, rebaudioside A,
rebaudioside B, rebaudioside C, rebaudioside E, mixtures of any of
them, etc.), Lo Han Guo and related compounds, as discussed further
below. Non-nutritive, high potency sweeteners typically are
employed in beverages disclosed here, including for example cola
beverages, at a level of milligrams per fluid ounce of beverage,
according to their sweetening power, any applicable regulatory
provisions of the country where the beverage is to be marketed, the
desired level of sweetness of the beverage, etc. It will be within
the ability of those skilled in the art, given the benefit of this
disclosure, to select suitable additional or alternative sweeteners
for use with Reb D in various embodiments of the beverage products
disclosed here.
[0089] The sweetener Lo Han Guo, which has various different
spellings and pronunciations, may be used as a supplementary
sweetener in certain exemplary embodiments of Reb D disclosed here,
and in at least certain beverages comprising Reb D (e.g., cola
beverage products). Lo Han Guo may be obtained from fruit of the
plant family Cucurbitaceae, tribe Jollifieae, subtribe
Thladianthinae, genus Siraitia. Lo Han Guo often is obtained from
the genus/species S. grosvenorii, S. siamensis, S. silomaradjae, S.
sikkimensis, S. africana, S. borneensis, and S. taiwaniana.
Suitable fruit includes that of the genus/species S. grosvenorii,
which is often called Luo Han fruit. Lo Han Guo contains triterpene
glycosides or mogrosides, which constituents may be used as Lo Han
Guo sweeteners. Luo Han Guo may be used as the juice or juice
concentrate, powder, etc. LHG juice concentrate may contain about 3
wt. % to about 12 wt. %, e.g., about 6 wt. % mogrosides, such as
mogroside V, mogroside IV, (11-oxo-mogroside V), siamenoside and
mixtures thereof. Lo Han Guo may be produced, for example, as
discussed in U.S. Pat. No. 5,411,755. Sweeteners from other fruits,
vegetables or plants also may be used as natural or processed
sweeteners or sweetness enhancers in at least certain exemplary
embodiments of the beverage products disclosed here.
[0090] Other sweeteners suitable for use as a supplementary
sweetener in at least certain exemplary embodiments of the beverage
products disclosed here (e.g., cola beverage products), and in at
least certain beverages comprising Reb D include glycyrrhizin,
neohesperidin dihydrochalcone, lactose, xylose, arabinose and
ribose, and sweeteners such as thaumatin, monatin, monellin,
brazzein, L-alanine, glycine, Lo Han Guo, hernandulcin,
phyllodulcin, and trilobtain.
[0091] Certain aspects of the present invention pertain to stirring
the liquids, beverages, beverage products and various other
components described herein. The term "mixing," as used herein
includes, but is not limited to, beating, blending, stirring, high
shear stirring, low shear stirring, whipping, folding in,
sonicating, sifting, pureeing, and the like.
[0092] pH is a measure of the acidity or basicity of a solution. As
used herein, the term "low pH" refers to an acidic pH below pH 6,
such as in the range of about 1 to about 6. Certain exemplary
embodiments of the beverages disclosed here (e.g., cola beverage
products) have a pH in the range of about 2.0 to 5.0, or in the
range of about 2.5 to 4.0, or in the range of about 2.8 to 3.3 or
in the range of about 3.0 to 3.2. As used herein, the term "high
pH" refers to a basic pH in the range of about 8 to about 14. As
used herein, the term "neutral pH" refers to a pH of about 7 (e.g.,
from about 6.0 to 8.0., or in the range of about 6.5 to about 7.5).
Certain exemplary embodiments of the beverages disclosed here have
a high pH, e.g., a pH in the range of about pH 8 to 14. Certain
exemplary embodiments of the beverage products disclosed here have
a neutral pH, e.g., a pH in the range of about pH 6 to pH 8, or in
the range of about pH 6.5 to 7.5.
[0093] An acidulant comprising at least one edible acid used in
certain embodiments the beverage products disclosed herein,
including for instance cola beverages, may serve any one or more of
several functions, including, for example, lending tartness to the
taste of the beverage, enhancing palatability, increasing thirst
quenching effect, modifying sweetness and acting as a mild
preservative. Suitable acids are known and will be apparent to
those skilled in the art given the benefit of this disclosure.
Exemplary acids suitable for use in some or all embodiments of the
beverage products disclosed here include phosphoric acid, citric
acid, malic acid, tartaric acid, lactic acid, fumaric acid,
ascorbic acid, gluconic acid, succinic acid, maleic acid, adipic
acid, cinnamic acid, glutaric acid, and mixtures of any of them.
Typically, the acid is phosphoric acid, citric acid, malic acid, or
combinations of any of them, such as, e.g., phosphoric acid and
citric acid. In embodiments comprising natural beverage products
(e.g., natural cola beverage products), the acid is selected from
the group consisting of citric acid, malic acid, tartaric acid,
formic acid, gluconic acid, lactic acid, fumaric acid, adipic acid,
succinic acid, maleic acid, cinnamic acid, glutaric acid, and
mixtures of any of them. For instance, in certain embodiments the
acid comprises or consists essentially of lactic acid, tartaric
acid and citric acid, and in certain embodiments the acid comprises
or consists essentially of lactic acid and at least one of tartaric
and citric acids.
[0094] Titratable acidity is an indication of the total acidity of
a beverage product. Titratable acidity measures the amount of
alkali required to neutralize the acid of a given volume of
beverage. The titratable acidity is the milliliter of 0.1N NaOH
required to titrate 100 ml of beverage to a pH 8.75 end point with
a potentiometer. The titratable acidity of certain embodiments of
the beverage products disclosed here (e.g., cola beverage products)
and at least one acid is typically about 8.75 to about 10.5, or
from about 9 to about 10. Suitable titratable acidities include,
e.g., about 9, 9.25, 9.5, 9.75, 10, or 10.25.
[0095] The acid may be used in solution form, for example, and in
an amount sufficient to provide the desired pH of the beverage. The
particular acid or acids chosen and the amount used will depend, in
part, on the other ingredients, the desired shelf life of the
beverage product, as well as effects on the beverage pH, titratable
acidity, and taste. Typically, for example, the one or more acids
of the acidulant are used in an amount, collectively, of from about
0.01% to about 1.0% by weight of the beverage, e.g., from about
0.01% to about 0.5% by weight, from about 0.05% to about 0.5% by
weight, from about 0.05% to about 0.25% by weight, from about 0.1%
to about 0.25% by weight, depending upon the acidulant used,
desired pH, other ingredients used, etc., of the beverage product
(e.g., a cola beverage product). The pH of at least certain
exemplary embodiments of the beverages disclosed here may be a
value within the range of from about 2.0 to 5.0, about 2.5 to 4.0,
about 2.8 to 3.3 or about 3.0 to 3.2., e.g., 3.1. The acid in
certain exemplary embodiments enhances beverage flavor. Too much
acid may impair the beverage flavor and result in tartness or other
off-taste, while too little acid may make the beverage taste
flat.
[0096] Those skilled in the art, given the benefit of this
disclosure, will recognize that when preparing beverage products
(e.g., cola beverage products) containing sweeteners in addition to
Reb D, such as peptide-based artificial sweeteners, such as
aspartame, the resulting beverage composition is best maintained
below a certain pH to retain the sweetening effect of the
artificial sweetener. In the formation of calcium-supplemented
beverages, the presence of calcium salt(s) may require additional
acids to both assist the dissolution of the salt and maintain a
desirable pH for stability of the artificial sweetener. The
presence of the additional acid in the beverage composition, which
increases the titratable acidity of the composition, will result in
a more tart or sour taste to the resulting beverage. It will be
within the ability of those skilled in the art, given the benefit
of this disclosure, to select a suitable acid or combination of
acids and the amounts of such acids for the acidulant component of
any particular embodiment of the beverage products disclosed
here.
[0097] Certain exemplary embodiments of the beverage products
disclosed here, including for example cola beverage products, also
may contain small amounts of alkaline agents, e.g., to adjust pH or
for other purposes. Such agents include, e.g., potassium citrate
and sodium citrate. For example, the alkaline agent potassium
hydroxide may be used in an amount of from about 0.005 wt. % to
about 0.02 wt. % (by weight of the beverage), with an amount of
about 0.01% being typical for certain beverages. The amount will
depend, of course, on the type of alkaline agents and on the degree
to which the pH is to be adjusted.
[0098] The beverage products disclosed here optionally contain a
flavor composition, for example, natural and synthetic fruit
flavors, botanical flavors, other flavors, and mixtures thereof. As
used here, the term "fruit flavor" refers generally to those
flavors derived from the edible reproductive part of a seed plant.
Included are both those wherein a sweet pulp is associated with the
seed, e.g., banana, tomato, cranberry and the like, and those
having a small, fleshy berry. The term berry also is used here to
include aggregate fruits, i.e., not "true" berries, but fruit
commonly accepted as such. Also included within the term "fruit
flavor" are synthetically prepared flavors made to simulate fruit
flavors derived from natural sources. Examples of suitable fruit or
berry sources include whole berries or portions thereof, berry
juice, berry juice concentrates, berry purees and blends thereof,
dried berry powders, dried berry juice powders, and the like.
[0099] Exemplary fruit flavors include the citrus flavors, e.g.,
orange, lemon, lime grapefruit, tangerine, mandarin orange,
tangelo, and pomelo, and such flavors as apple, grape, cherry, and
pineapple flavors and the like, and mixtures thereof. In certain
exemplary embodiments the beverage concentrates and other beverage
products comprise a fruit flavor component, e.g., a juice
concentrate or juice. As used here, the term "botanical flavor"
refers to flavors derived from parts of a plant other than the
fruit. As such, botanical flavors may include those flavors derived
from essential oils and extracts of nuts, bark, roots and leaves.
Also included within the term "botanical flavor" are synthetically
prepared flavors made to simulate botanical flavors derived from
natural sources. Examples of such flavors include cola flavors, tea
flavors, and the like, and mixtures thereof. The flavor component
may further comprise a blend of several of the above-mentioned
flavors. In certain exemplary embodiments of the beverage
concentrates and beverages a cola flavor component is used or a tea
flavor component. The particular amount of the flavor component
useful for imparting flavor characteristics to the beverage
products of the present invention will depend upon the flavor(s)
selected, the flavor impression desired, and the form of the flavor
component. Those skilled in the art, given the benefit of this
disclosure, will be readily able to determine the amount of any
particular flavor component(s) used to achieve the desired flavor
impression.
[0100] Juices suitable for use in at least certain exemplary
embodiments of the beverage products disclosed here, including for
example cola beverage products, include, e.g., fruit, vegetable and
berry juices. Juices may be employed in the present invention in
the form of a concentrate, puree, single-strength juice, or other
suitable forms. The term "juice" as used here includes
single-strength fruit, berry, or vegetable juice, as well as
concentrates, purees, milks, and other forms. Multiple different
fruit, vegetable and/or berry juices may be combined, optionally
along with other flavorings, to generate a beverage having the
desired flavor. Examples of suitable juice sources include plum,
prune, date, currant, fig, grape, raisin, cranberry, pineapple,
peach, banana, apple, pear, guava, apricot, Saskatoon berry,
blueberry, plains berry, prairie berry, mulberry, elderberry,
Barbados cherry (acerola cherry), choke cherry, date, coconut,
olive, raspberry, strawberry, huckleberry, loganberry, currant,
dewberry, boysenberry, kiwi, cherry, blackberry, quince, buckthorn,
passion fruit, sloe, rowan, gooseberry, cashew apple, pomegranate,
persimmon, mango, rhubarb, papaya, litchi, lemon, orange, lime,
tangerine, mandarin and grapefruit etc. Numerous additional and
alternative juices suitable for use in at least certain exemplary
embodiments will be apparent to those skilled in the art given the
benefit of this disclosure. In the beverages of the present
invention employing juice, juice may be used, for example, at a
level of at least about 0.2% by weight of the beverage. In certain
exemplary embodiments juice is employed at a level of from about
0.2% to about 40% by weight of the beverage. Typically, juice may
be used, if at all, in an amount of from about 1% to about 20% by
weight.
[0101] Certain such juices which are lighter in color may be
included in the formulation of certain exemplary embodiments to
adjust the flavor and/or increase the juice content of the beverage
without darkening the beverage color. Examples of such juices
include apple, pear, pineapple, peach, lemon, lime, orange,
apricot, grapefruit, tangerine, rhubarb, cassis, quince, passion
fruit, papaya, mango, guava, litchi, kiwi, mandarin, coconut, and
banana. Deflavored and decolored juices may be employed if
desired.
[0102] Other flavorings suitable for use in at least certain
exemplary embodiments of the beverage products disclosed here
include, e.g., spice flavorings, such as cassia, clove, cinnamon,
pepper, ginger, vanilla spice flavorings, cardamom, coriander, root
beer, sassafras, ginseng, and others. Numerous additional and
alternative flavorings suitable for use in at least certain
exemplary embodiments will be apparent to those skilled in the art
given the benefit of this disclosure. Flavorings may be in the form
of an extract, oleoresin, juice concentrate, bottler's base, or
other forms known in the art. In at least certain exemplary
embodiments, such spice or other flavors complement that of a juice
or juice combination.
[0103] The one or more flavorings may be used in the form of an
emulsion. A flavoring emulsion may be prepared by mixing some or
all of the flavorings together, optionally together with other
ingredients of the beverage, and an emulsifying agent. The
emulsifying agent may be added with or after the flavorings mixed
together. In certain exemplary embodiments the emulsifying agent is
water-soluble. Exemplary suitable emulsifying agents include gum
acacia, modified starch, carboxymethylcellulose, gum tragacanth,
gum ghatti and other suitable gums. Additional suitable emulsifying
agents will be apparent to those skilled in the art of beverage
formulations, given the benefit of this disclosure. The emulsifier
in exemplary embodiments comprises greater than about 3% of the
mixture of flavorings and emulsifier. In certain exemplary
embodiments the emulsifier is from about 5% to about 30% of the
mixture.
[0104] Carbon dioxide is used to provide effervescence to certain
exemplary embodiments of the beverages disclosed here, including
for example cola beverages. Any of the techniques and carbonating
equipment known in the art for carbonating beverages may be
employed. Carbon dioxide may enhance the beverage taste and
appearance and may aid in safeguarding the beverage purity by
inhibiting and destroying objectionable bacteria. In certain
embodiments, for example, the beverage has a CO.sub.2 level up to
about 4.0 volumes carbon dioxide. Typical embodiments may have, for
example, from about 0.5 to 5.0 volumes of carbon dioxide. As used
here and independent claims, one volume of carbon dioxide is
defined as the amount of carbon dioxide absorbed by any given
quantity of liquid, e.g., water at 60.degree. F. (16.degree. C.)
and one atmospheric pressure. A volume of gas occupies the same
space as does the liquid by which it is dissolved. The carbon
dioxide content may be selected by those skilled in the art based
on the desired level of effervescence and the impact of the carbon
dioxide on the taste or mouthfeel of the beverage. The carbonation
may be natural or synthetic.
[0105] Optionally, caffeine may be added to various embodiments of
the beverage products disclosed here, including for example cola
beverage products. The amount of caffeine added is determined by
the desired beverage properties, any applicable regulatory
provisions of the country where the beverage is to be marketed,
etc. In certain exemplary embodiments caffeine is included at a
level of 0.02 percent or less by weight of the beverage. The
caffeine must be of purity acceptable for use in foods and
beverages. The caffeine may be natural or synthetic in origin.
[0106] The beverage concentrates and other beverage products,
including for example cola beverage products, disclosed here may
contain additional ingredients compatible with Reb D, including,
generally, any of those typically found in comestible formulations.
These additional ingredients, for example, may typically be added
to a stabilized beverage concentrate. Examples of such additional
ingredients include, but are not limited to, caffeine, caramel and
other coloring agents or dyes, antifoaming agents, gums,
emulsifiers, tea solids, cloud components, and mineral and
non-mineral nutritional supplements. Examples of non-mineral
nutritional supplement ingredients are known to those of ordinary
skill in the art and include, for example, antioxidants and
vitamins, including Vitamins A, D, E (tocopherol), C (ascorbic
acid), B (thiamine), B.sub.2 (riboflavin), B.sub.6, B.sub.12, and
K, niacin, folic acid, biotin, and combinations of any of them. The
optional non-mineral nutritional supplements are typically present
in amounts generally accepted under good manufacturing practices.
Exemplary amounts are between about 1% and about 100% RDV, where
such RDV are established. In certain exemplary embodiments the
non-mineral nutritional supplement ingredient(s) are present in an
amount of from about 5% to about 20% RDV, where established.
[0107] Preservatives may be used in at least certain embodiments of
the beverage products disclosed here, including for example cola
beverage products. That is, at least certain exemplary embodiments
contain an optional preservative system. For example, solutions
with a pH below 4 and especially those below 3 typically are
"microstable," i.e., they resist growth of microorganisms, and so
are suitable for longer term storage prior to consumption without
the need for further preservatives. However, an additional
preservative system may be used if desired. If a preservative
system is used, it may be added to the beverage product at any
suitable time during production, e.g., in some cases prior to the
addition of Reb D. As used here, the terms "preservation system" or
"preservatives" include all suitable preservatives approved for use
in food and beverage compositions, including, without limitation,
such known chemical preservatives as benzoates, e.g., sodium,
calcium, and potassium benzoate, sorbates, e.g., sodium, calcium,
and potassium sorbate, citrates, e.g., sodium citrate and potassium
citrate, polyphosphates, e.g., sodium hexametaphosphate (SHMP), and
mixtures thereof, and antioxidants such as ascorbic acid, EDTA,
BHA, BHT, TBHQ, dehydroacetic acid, dimethyldicarbonate,
ethoxyquin, heptylparaben, and combinations of any of them.
Preservatives may be used in amounts not exceeding mandated maximum
levels under applicable laws and regulations. The level of
preservative used typically is adjusted according to the planned
final product pH, as well as an evaluation of the microbiological
spoilage potential of the particular beverage formulation. The
maximum level employed typically is about 0.05% by weight of the
beverage. It will be within the ability of those skilled in the
art, given the benefit of this disclosure, to select a suitable
preservative or combination of preservatives for beverages
according to this disclosure.
[0108] Other methods of food or beverage preservation suitable for
at least certain exemplary embodiments of the beverage products
disclosed here (e.g., cola beverage products) include, e.g.,
aseptic packaging and/or heat treatment or thermal processing
steps, such as hot filling and tunnel pasteurization. Such steps
can be used to reduce yeast, mold and microbial growth in the
beverage products. For example, U.S. Pat. No. 4,830,862 to Braun et
al. discloses the use of pasteurization in the production of fruit
juice beverages as well as the use of suitable preservatives in
carbonated beverages. U.S. Pat. No. 4,925,686 to Kastin discloses a
heat-pasteurized freezable fruit juice composition which contains
sodium benzoate and potassium sorbate. In general, heat treatment
includes hot fill methods typically using high temperatures for a
short time, e.g., about 190.degree. F. for 10 seconds, tunnel
pasteurization methods typically using lower temperatures for a
longer time, e.g., about 160.degree. F. for 10-15 minutes, and
retort methods typically using, e.g., about 250.degree. F. for 3-5
minutes at elevated pressure, i.e., at pressure above 1
atmosphere.
[0109] The following examples are specific embodiments of the
present invention but are not intended to limit it.
Example 1
[0110] Sensory evaluations of different sweeteners at various
concentrations were performed to provide comparative analysis of
organoleptic characteristics of aqueous solutions of rebaudioside
D, versus other sweeteners. The rebaudioside D was a stevia extract
having a purity of at least 93% by weight rebaudioside D (Reb D).
Initial sweetness characteristics of three concentrations of such
Reb D in water were determined by a sensory panel of twelve
testers. Sensory panels are well known to those of skill in the
art, and comprise testers trained to evaluate the organoleptic
attributes of comestibles. Typically, sensory panelists have been
screened for their taste acuity and extensively trained in the use
of standardized vocabulary to describe the appearance, aroma,
flavor, mouthfeel and aftertaste of a wide variety of products, as
well as scaling techniques to quantify the attributes. The
numerical data generated by the sensory panel testers were then
analyzed for their statistical significance.
[0111] The water employed in the tests of Example 1 comprised
purified water as described in detail above, and having a pH of
7.0. The initial sweetness characteristics of 1200 parts per
million (ppm) Reb D in water were compared to the initial sweetness
characteristics of aqueous solutions of each of 1200 ppm
rebaudioside A (Reb A), sucrose, aspartame and sucralose. The
rebaudioside A was a stevia extract comprising a purity of 95% by
weight rebaudioside A (PureCircle USA Inc., Oak Brook, Ill.). The
specific attributes tested by the sensory panel comprised
sweetness, thickness, astringency, bitterness, numbing, cooling and
licorice. The results of the initial sweetness determination are
depicted in FIG. 1, and indicate that a concentration of 1200 ppm
Reb D in water exhibited significantly less astringency, bitterness
and numbing than the same concentration of Reb A in water.
[0112] The initial sweetness characteristics of other
concentrations of rebaudioside D in water were also tested and
compared to the same concentrations of rebaudioside A in water. In
particular, the initial sweetness characteristics of each of 360
ppm and 600 ppm of rebaudioside D in water were compared to the
initial sweetness characteristics of each of 360 ppm and 600 ppm
rebaudioside A in water. FIGS. 2 through 5 illustrate the
differences in the characteristics of sweetness and bitterness
attributes between Reb D and Reb A.
[0113] Referring to FIG. 2, the sweetness perception of Reb A is
plotted as a function of Reb A concentration in water, and shows
that the initial sweetness perception of Reb A increased from a
value of about 60 at a concentration of 360 ppm Reb A, only to a
value of about 68 at a concentration of 1200 ppm Reb A. Referring
to FIG. 3, the bitterness perception of Reb A is plotted as a
function of Reb A concentration in water. FIG. 3 shows that the
initial bitterness perception of Reb A increased significantly,
from a value of about 38 at a concentration of 360 ppm Reb A, to a
value of about 85 at a concentration of 1200 ppm Reb A.
[0114] Surprisingly, it has been determined that, in contrast to
the initial sweetness perception of Reb A in water, Reb D in water
exhibits a significant increase in sweetness perception with an
increase in Reb D concentration; however, the increase in
bitterness perception of Reb D with an increase in Reb D
concentration is substantially lower than that observed with Reb
A.
[0115] Referring to FIG. 4, the sweetness perception of Reb D is
plotted as a function of Reb D concentration in water, and shows
that the initial sweetness perception of Reb D increased
significantly, from a value of about 62 at a concentration of 360
ppm Reb D, to a value of about 108 at a concentration of 1200 ppm
Reb D. The sweetness perception results for Reb A depicted in FIG.
2 are also shown in FIG. 4, as a dotted line, to provide a direct
comparison between Reb A and Reb D.
[0116] Referring to FIG. 5, the bitterness perception of Reb D is
plotted as a function of Reb D concentration in water. FIG. 5 shows
that the initial bitterness perception of Reb D increased from a
value of about 8 at a concentration of 360 ppm Reb D, to a value of
about 18 at a concentration of 1200 ppm Reb D. Similarly, the
bitterness perception results for Reb A depicted in FIG. 3 are also
shown in FIG. 5, as a dotted line, to provide a direct comparison
between Reb A and Reb D. It was observed that although the increase
in bitterness perception for Reb D in water was statistically
significant, the overall value of bitterness was determined to be
lower than that of the same concentration of Reb A. In particular,
a concentration of 360 ppm Reb D in water exhibited a bitterness
perception having a value of about 30 less than a concentration of
360 ppm Reb A in water. A concentration of 600 ppm Reb D in water
exhibited a bitterness perception having a value of about 47 less
than a concentration of 600 ppm Reb A in water. Last, a
concentration of 1200 ppm Reb D in water exhibited a bitterness
perception having a value of about 67 less than a concentration of
1200 ppm Reb A in water.
[0117] Consequently, the bitterness perception of Reb D was shown
to increase substantially less with rising Reb D concentration than
the increase in bitterness perception of Reb A with rising Reb A
concentration. Moreover, the numerical value of the bitterness
perception of Reb D was significantly lower at all concentrations
in water than the numerical value of the bitterness perception of
Reb A.
[0118] Referring to FIG. 6, the initial sweetness attributes of 606
ppm Reb D in water are depicted, as are the initial sweetness
attributes of 606 ppm Reb A in water and a 8.5 brix solution of
sucrose in water, for comparison. The specific attributes tested by
the sensory panel comprised sweetness, thickness, astringency,
bitterness, numbing, cooling, licorice, mouthcoating and metallic.
The results indicate that a concentration of 606 ppm Reb D in water
exhibited significantly less astringency, bitterness and numbing
than the same concentration of Reb A in water. Moreover, the 606
ppm concentration of Reb D in water exhibited a similar trend for
the attributes as a 1200 ppm concentration of Reb D in water,
except for the licorice attribute, which exhibited a lower value
for the 606 ppm Reb D than for the 1200 ppm Reb D.
[0119] Referring to FIG. 7, the initial sweetness attributes of 360
ppm Reb D in water are depicted, as are the initial sweetness
attributes of 360 ppm Reb A in water and a 5.4 brix solution of
sucrose in water, for comparison. The specific attributes tested by
the sensory panel comprised sweetness, thickness, astringency,
bitterness, numbing, cooling, licorice, mouthcoating and metallic.
Similar to the results for the 606 ppm concentrations of Reb D and
Reb A, the results indicate that a concentration of 360 ppm Reb D
in water exhibited significantly less astringency, bitterness and
numbing than the same concentration of Reb A in water.
[0120] Referring to FIG. 8, the initial sweetness perception
attributes determined by the sensory panel for each of the 360 ppm,
606 ppm and 1200 ppm concentrations of Reb D in water, each of the
360 ppm, 606 ppm and 1200 ppm concentrations of Reb A in water, and
the 8.5 brix and 5.4 brix solutions of sucrose in water, are
plotted in a two-dimensional chart. The chart illustrates that
overall, Reb D exhibited less bitterness and astringency than Reb
A, yet also exhibited some cooling attributes. The lower levels of
Reb D (i.e., 360 ppm and 606 ppm) were characterized as less
bitter, astringent, numbing and licorice than the same levels of
Reb A. In summary, the plot of FIG. 8 shows that rebaudioside D is
more highly correlated than rebaudioside A is to the sweetness
perception attributes of sucrose.
[0121] Referring to FIG. 9, a continuum of sweetener properties is
depicted for rebaudioside D, rebaudioside A, and sucrose, ranging
from regular sweet properties to artificial sweet-like properties.
The continuum shows that a concentration of 1200 ppm Reb D in water
behaved more like sucrose than did a concentration of 1200 ppm Reb
A in water. Similarly, referring to FIGS. 10 and 11, the continuums
show that a concentration of 606 ppm Reb D in water behaved more
like sucrose than did a concentration of 606 ppm Reb A in water,
and that a concentration of 360 ppm Reb D in water behaved more
like sucrose than did a concentration of 360 ppm Reb A in
water.
[0122] Referring to FIG. 12, all three of the concentrations of
each of Reb D and Reb A are plotted to show the influence of
sweetener concentration on the behavior as compared to sucrose. In
particular, the concentrations of 360 ppm and 606 ppm of Reb D in
water behaved more like sucrose than did any of the concentrations
of Reb A. The 1200 ppm concentration of Reb D in water behaved more
like sucrose than did either 606 ppm Reb A or 1200 ppm Reb A in
water.
Example 2
[0123] Potential beverage base effects on the initial sweetness
perception of rebaudioside D were investigated by performing tests
of three concentrations of rebaudioside D (Reb D) in water, in a
noncarbonated beverage base, and in a carbonated beverage base, by
a sensory panel of twelve testers. The numerical data generated by
the sensory panel testers were then analyzed for their statistical
significance.
[0124] The water employed for the tests of this Example comprised
the characteristics as described in Example 1. The noncarbonated
beverage base comprised purified water, and citric acid in an
amount sufficient to decrease the pH of the noncarbonated beverage
base to 3.1. The carbonated beverage base comprised purified water,
carbon dioxide, and citric acid in an amount sufficient to decrease
the pH of the noncarbonated beverage base to about 3.1. The initial
sweetness characteristics of 606 parts per million (ppm) Reb D in
water were compared to the initial sweetness characteristics of 606
ppm Reb D in noncarbonated beverage base and 606 ppm Reb D in
carbonated beverage base.
[0125] The specific attributes tested by the sensory panel
comprised sweetness, thickness, astringency, bitterness, numbing,
cooling, licorice, burn/tingle and mouthcoat. The results of the
initial sweetness determination for a concentration of 606 ppm Reb
D in the three bases are depicted in FIG. 13, and the similarities
between the attribute plots indicate that there was no significant
interaction between the Reb D and any of the three beverage bases.
It was observed that the carbonated beverage base exhibited a
higher astringency, burning/tingling and numbing attributes than
other bases.
[0126] Referring to FIG. 14, the initial sweetness perception for a
concentration of 606 ppm Reb A in the three bases of water,
noncarbonated beverage base and carbonated beverage base are
depicted. The similarities between the attribute plots in FIG. 14
show that there was no significant interaction between the Reb A
and any of the three beverage bases. Similarly, referring to FIG.
15, the initial sweetness perception for a concentration of 8.5
brix sucrose in the three bases of water, noncarbonated beverage
base and carbonated beverage base are depicted. The similarities
between the attribute plots in FIG. 15 show that there was no
significant interaction between the sucrose and any of the three
beverage bases.
[0127] Referring to FIG. 16, the results of the initial sweetness
determination for a concentration of 360 ppm Reb D in the three
bases are depicted. The similarities between the attribute plots in
FIG. 16 indicate that there was no significant interaction between
the Reb D and any of the three beverage bases. Referring to FIG.
17, the initial sweetness perception for a concentration of 360 ppm
Reb A in the three bases of water, noncarbonated beverage base and
carbonated beverage base are depicted. The similarities between the
attribute plots in FIG. 17 show that there was no significant
interaction between the Reb A and any of the three beverage bases.
Similarly, referring to FIG. 18, the initial sweetness perception
for a concentration of 5.4 brix sucrose in the three bases of
water, noncarbonated beverage base and carbonated beverage base are
depicted. The similarities between the attribute plots in FIG. 18
show that there was no significant interaction between the sucrose
and any of the three beverage bases.
[0128] The direct comparison of sweetness perception by a sensory
panel for each of the beverage bases of water, noncarbonated
beverage base and carbonated beverage base is provided below in
Table 1. For the 360 ppm sweetener concentration in water, Reb D
exhibited a sweetness perception 15% greater than provided by Reb
A, and Reb D exhibited a bitterness perception 63% less than
provided by Reb A. For the 360 ppm sweetener concentration in the
carbonated beverage base, Reb D exhibited a sweetness perception
25% greater than provided by Reb A, and Reb D exhibited a
bitterness perception 12% less than provided by Reb A. For the 360
ppm sweetener concentration in noncarbonated beverage base, Reb D
exhibited a sweetness perception 13% greater than provided by Reb
A, and Reb D exhibited a bitterness perception 56% less than
provided by Reb A.
[0129] For the 606 ppm sweetener concentration in water, Reb D
exhibited a sweetness perception 17% greater than provided by Reb
A, and Reb D exhibited a bitterness perception 70% less than
provided by Reb A. For the 606 ppm sweetener concentration in the
carbonated beverage base, Reb D exhibited a sweetness perception
12% greater than provided by Reb A, and Reb D exhibited a
bitterness perception 50% less than provided by Reb A. For the 606
ppm sweetener concentration in noncarbonated beverage base, Reb D
exhibited a sweetness perception 24% greater than provided by Reb
A, and Reb D exhibited a bitterness perception 75% less than
provided by Reb A.
[0130] Accordingly, 606 ppm Reb D provided a greater average
sweetness in each of the three beverage bases than did 606 ppm Reb
A in any of the three beverage bases. 360 ppm Reb D also provided a
greater average sweetness in each of the three beverage bases than
did 360 ppm Reb A in any of the three beverage bases. Moreover, 606
ppm Reb D provided a lower average bitterness in each of the three
beverage bases than did 606 ppm Reb A in any of the three beverage
bases. Similarly, 360 ppm Reb D provided a lower average bitterness
in each of the three beverage bases than did 360 ppm Reb A in any
of the three beverage bases.
TABLE-US-00002 TABLE 1 Comparison of sweetness and bitterness of
Reb D and Reb A. Reb D Reb D Compared Compared Reb A Reb D to Reb A
% Reb A Reb D to Reb A % Attributes 360 360 Ratio 606 606 Ratio
Water Sweetness 52.6 60.6 15% Increased 63.5 74.3 17% Increased
Bitterness 21.0 7.7 63% Decreased 33.4 9.8 70% Decreased CSD
Sweetness 50.7 63.4 25% Increased 66.0 73.9 12% Increased
Bitterness 20.5 18.1 12% Decreased 28.2 14.1 50% Decreased NCB
Sweetness 52.3 58.9 13% Increased 68.5 85.1 24% Increased
Bitterness 24.4 10.7 56% Decreased 29.8 7.4 75% Decreased
[0131] Moreover, the direct comparison of sweetness perception by a
sensory panel averaged across all three beverage bases is provided
below in Table 2. For the 1200 ppm sweetener concentration, the
ratio of sweetness provided by Reb D to Reb A was 150%, and the
ratio of bitterness provided by Reb D to Reb A was 40%. For the 606
ppm sweetener concentration, the ratio of sweetness provided by Reb
D to Reb A was 117%, and the ratio of bitterness provided by Reb D
to Reb A was 30%. Last, for the 360 ppm sweetener concentration,
the ratio of sweetness provided by Reb D to Reb A was 115%, and the
ratio of bitterness provided by Reb D to Reb A was 37%.
TABLE-US-00003 TABLE 2 Ratio of sweetness and bitterness of Reb D
to Reb A. High Level Medium Level Low-Medium Level Reb D Reb D Reb
D Compared Compared Compared Reb A Reb D to Reb A % Reb A Reb D to
Reb A % Reb A Reb D to Reb A % 1200 1200 Ratio 606 606 Ratio 360
360 Ratio Sweetness 70.6 105.5 150% 63.5 74.3 117% 52.6 60.6 115%
Bitterness 45.1 17.4 40% 33.4 9.8 30% 21.0 7.7 37%
[0132] The discovery that rebaudioside D is a suitable sweetener
and exhibits a higher sweetness and lower bitterness than the
rebaudioside A in beverage bases such as water, a carbonated
beverage base, and a noncarbonated beverage base, provides a
variety of advantages. One such advantage is that in some or all
embodiments of the beverage products disclosed here, little or no
taste masking agents may be needed to mask bitterness attributes or
other off-tastes when employing a Reb D sweetener. Another
advantage is that a lower concentration of rebaudioside D than
rebaudioside A would be required to provide the same level of
sweetness perception, with concomitantly less bitterness also
imparted to the comestible. Other advantages would be readily
apparent to those of skill in the art given the benefit of this
disclosure.
Example 3
[0133] Potential sweetener blend effects on the perception of
sweetness, bitterness and anise/licorice flavor in carbonated cola
beverages were investigated by performing tests of five sweetener
variations of Reb D, Reb A, and blends of Reb D and Reb A, in a
carbonated cola beverage base, by a sensory panel of twelve trained
testers. The numerical data generated by the sensory panel testers
were then analyzed for their statistical significance.
[0134] The water employed for the tests of this Example comprised
the characteristics as described in Example 1. The carbonated cola
beverage compositions were prepared by first making a 2-liter syrup
comprising 2.04 grams (g) sodium benzoate, 4.41 g phosphoric acid,
1.27 g caffeine, 1.63 g citric acid, 38.63 g cola flavors, and one
of the following as the sweetener: a) 4.8 g Reb A; b) 3.6 g Reb
A+1.2 g Reb D; c) 2.4 g Reb A+2.4 g Reb D; d) 1.2 g Reb A+3.6 g Reb
D; and e) 4.8 g Reb D. Purified water was added until the syrup was
2 liters in volume. Then, 50 mL portions of the syrup were added
respectively to 250 mL portions of carbonated water, i.e., a
five-plus-one "throw", to obtain finished cola drinks. The drinks
were sealed in 10 ounce (i.e., 295.7 mL) glass bottles and stored
at seventy degrees Fahrenheit for one week. The finished cola
drinks contained the following concentrations of Reb D and Reb A:
a) 400 ppm Reb A; b) 300 ppm Reb A+100 ppm Reb D; c) 200 ppm Reb
A+200 ppm Reb D; d) 100 ppm Reb A+300 ppm Reb D; and e) 400 ppm Reb
D.
[0135] Sensory evaluations were performed to provide comparative
analysis of organoleptic characteristics of carbonated cola
beverages containing the above-identified sweetener(s). The
rebaudioside D was a stevia extract having a purity of at least 93%
by weight rebaudioside D (Reb D). The rebaudioside A was a stevia
extract comprising a purity of 95% by weight rebaudioside A
(PureCircle USA Inc., Oak Brook, Ill.).
[0136] The specific attributes tested by the sensory panel
comprised sweetness, bitterness and anise/licorice flavor. Sensory
panelists were served approximately three fluid ounces of product
in clear plastic cups coded with random three-digit numbers.
Ambient filtered water and saltine crackers were provided to the
panelists for cleansing the palate between samples. Two evaluations
(i.e., one replicate) were obtained from each panelist, and
panelists were instructed to indicate the intensity of each sensory
characteristic by assigning a value between 0 (no intensity) and 15
(maximum intensity). Mean values were calculated for each attribute
and for each time point for the aftertaste attributes. Analysis of
Variance was employed to determine which, if any, of the attributes
was statistically significant. For the statistically significant
attributes, Tukey's HSD Test was used to determine which samples
were statistically significantly different for that particular
attribute.
[0137] The results of each of the comparative initial sweetness
determination, sweetness aftertaste at 30 seconds, and sweetness
aftertaste at 60 seconds, are depicted in FIG. 19. The results
indicate no statistically significant differences between the
initial, 30 second aftertaste or 60 second aftertaste of sweetness
for any of the samples a) through e) in the carbonated cola
base.
[0138] The results of each of the comparative initial bitterness
determination, bitterness aftertaste after 30 seconds, and
bitterness aftertaste at 60 seconds, are depicted in FIG. 20. The
results indicate that there is a statistically significant higher
bitterness aftertaste at 60 seconds exhibited by the sample a)
(i.e., the 400 ppm Reb A sweetener) than exhibited by sample e)
(i.e., the 400 ppm Reb D sweetener), in the carbonated cola base.
These results are circled on FIG. 20. Further referring to FIG. 20,
there was no statistically significant difference in any of the
initial, 30 second aftertaste or 60 second aftertaste of bitterness
for any of the samples b) through d) (i.e., the blends of Reb A and
Reb D), in the carbonated cola base. It should be understood,
however, that the data contains the typical experimental errors,
and notwithstanding individual outliers or potentially aberrant
data points, a general trend can be seen in FIG. 20. In particular,
FIG. 20 illustrates a trend of decreasing bitterness perception as
the Reb A concentration decreases and the Reb D concentration
increases, for each of the initial bitterness determination,
bitterness aftertaste after 30 seconds and bitterness aftertaste at
60 seconds.
[0139] The results of each of the comparative initial
anise/licorice flavor determination, anise/licorice aftertaste
after 30 seconds, and anise/licorice aftertaste at 60 seconds, are
depicted in FIG. 21. The results indicate that there is a
statistically significant higher anise/licorice aftertaste at 60
seconds exhibited by the sample a) (i.e., the 400 ppm Reb A
sweetener) than exhibited by sample e) (i.e., the 400 ppm Reb D
sweetener), in the carbonated cola base. These results are circled
on FIG. 21. Further referring to FIG. 21, there was no
statistically significant difference in any of the initial, 30
second aftertaste or 60 second aftertaste of anise/licorice for any
of the samples b) through d) (i.e., the blends of Reb A and Reb D),
in the carbonated cola base. Similar to the bitterness perception
results, however, a general trend can also be seen in FIG. 21. In
particular, FIG. 21 illustrates a trend of decreasing
anise/licorice flavor perception as the Reb A concentration
decreases and the Reb D concentration increases, for each of the
initial anise/licorice flavor determination, anise/licorice
aftertaste after 30 seconds and anise/licorice aftertaste at 60
seconds.
Example 4
[0140] A reduced calorie carbonated cola beverage is prepared
comprising Reb D, Reb A and sucrose as sweetening ingredients. The
water employed for the beverage of this Example comprises the
characteristics as described in Example 1. The carbonated cola
beverage provides an approximately 50% reduction in calories as
compared to a full calorie version, namely about 50 calories per
eight ounces of reduced calorie cola beverage as compared to about
100 calories per eight ounces of full calorie cola beverage.
[0141] The reduced calorie carbonated cola beverage composition is
prepared by first making a 2-liter syrup comprising 2.04 grams (g)
sodium benzoate, 4.41 g phosphoric acid, 1.27 g caffeine, 1.63 g
citric acid, 38.63 g cola flavors, 1.8 g Reb D, 1.8 g Reb A, and
720 g high fructose corn syrup comprising 55% fructose. Purified
water is added until the syrup was 2 liters in volume. Then, 50 mL
portions of the syrup are added respectively to 250 mL portions of
carbonated water, i.e., a five-plus-one "throw", to obtain finished
reduced calorie cola drinks comprising 150 ppm Reb D and 150 ppm
Reb A. The drinks are sealed in 10 ounce (i.e., 295.7 mL) glass
bottles and stored at seventy degrees Fahrenheit for one week. The
finished reduced calorie cola drinks exhibit less bitterness than
the same finished reduced calorie cola drink that instead contains
300 ppm Reb A and no Reb D.
Example 5
[0142] A reduced calorie carbonated cola beverage is prepared
comprising Reb D, Reb A and sucrose as sweetening ingredients. The
water employed for the beverage of this Example comprises the
characteristics as described in Example 1. The carbonated cola
beverage provides an approximately 25% reduction in calories as
compared to a full calorie version, namely about 75 calories per
eight ounces of reduced calorie cola beverage as compared to about
100 calories per eight ounces of full calorie cola beverage.
[0143] The reduced calorie carbonated cola beverage composition is
prepared by first making a 2-liter syrup comprising 2.04 grams (g)
sodium benzoate, 4.41 g phosphoric acid, 1.27 g caffeine, 1.63 g
citric acid, 38.63 g cola flavors, 0.9 g Reb D, 0.9 g Reb A, and
1,080 g high fructose corn syrup comprising 55% fructose. Purified
water is added until the syrup was 2 liters in volume. Then, 50 mL
portions of the syrup are added respectively to 250 mL portions of
carbonated water, i.e., a five-plus-one "throw", to obtain finished
reduced calorie cola drinks comprising 75 ppm Reb D and 75 ppm Reb
A. The drinks are sealed in 10 ounce (i.e., 295.7 mL) glass bottles
and stored at seventy degrees Fahrenheit for one week. The finished
reduced calorie cola drinks exhibit less bitterness than the same
finished reduced calorie cola drink that instead contains 150 ppm
Reb A and no Reb D.
[0144] Those of ordinary skill in the art will understand that, for
convenience, some ingredients are described here in certain cases
by reference to the original form of the ingredient in which it is
used in formulating or producing the beverage product. Such
original form of the ingredient may differ from the form in which
the ingredient is found in the finished beverage product. Thus, for
example, in certain exemplary embodiments of the beverage products
according to this disclosure, sucrose and liquid sucrose would
typically be substantially homogenously dissolved and dispersed in
the comestible products. Likewise, other ingredients identified as
a solid, concentrate (e.g., juice concentrate), etc. would
typically be homogeneously dispersed throughout the beverage or
throughout the beverage concentrate, rather than remaining in their
original form. As another example, an ingredient described as a
salt may exist in a beverage in dissolved form. Thus, reference to
the form of an ingredient of a beverage product formulation should
not be taken as a limitation on the form of the ingredient in the
beverage product, but rather as a convenient means of describing
the ingredient as an isolated component of the product
formulation.
[0145] Given the benefit of the above disclosure and description of
exemplary embodiments, it will be apparent to those skilled in the
art that numerous alternative and different embodiments are
possible in keeping with the general principles of the invention
disclosed here. Those skilled in this art will recognize that all
such various modifications and alternative embodiments are within
the true scope and spirit of the invention. The appended claims are
intended to cover all such modifications and alternative
embodiments. It should be understood that the use of a singular
indefinite or definite article (e.g., "a," "an," "the," etc.) in
this disclosure and in the following claims follows the traditional
approach in patents of meaning "at least one" unless in a
particular instance it is clear from context that the term is
intended in that particular instance to mean specifically one and
only one. Likewise, the term "comprising" is open ended, not
excluding additional items, features, components, etc.
* * * * *